Ingredients

2 tbsp (30 mL) butter 1 tbsp (15 mL) olive oil 4 boneless chicken breasts, cut crosswise into 1/2-inch strips Salt and pepper to taste 2 shallots, minced (about 1/4 cup, 50 mL) 1/2 cup sundried tomatoes, drained and chopped (or 8 plum tomatoes halved and roasted 20 min at 450 degrees 1/2 cup roasted red peppers, chopped 1/4 cup ground almonds (optional) 1/2 cup white wine 2/3 cup whip cream 1/2 cup almond milk or to desired consistency and taste 1/4 cup fresh basil, chiffonade* (rolled and cut into ribbons) 1 lb spaghetti

Description

Pantry Pasta With Chicken And Almond Cream, Recipe

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