Ingredients Jump to Instructions ↓

  1. 2 tbsp (30 mL) butter

  2. 1 tbsp (15 mL) olive oil

  3. 4 boneless chicken breasts, cut crosswise into 1/2-inch strips Salt and pepper to taste

  4. 2 shallots, minced (about 1/4 cup, 50 mL)

  5. 1/2 cup sundried tomatoes, drained and chopped

  6. 8 plum tomatoes halved and roasted

  7. 20 min at

  8. 450 degrees

  9. 1/2 cup roasted red peppers, chopped

  10. 1/4 cup ground almonds

  11. 1/2 cup white wine

  12. 2/3 cup whip cream

  13. 1/2 cup almond milk or to desired consistency and taste

  14. 1/4 cup fresh basil, chiffonade* (rolled and cut into ribbons)

  15. 1 lb spaghetti

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to the boil. Meanwhile, melt butter and oil in a large sauté pan over medium high heat. Season then brown chicken until light golden and just cooked through about 5 minutes; transfer to a plate. Add shallots to pan and sauté 1 minute. Add sundried tomatoes, red pepper and ground almonds. Deglaze pan with wine until just evaporated. Add cream and almond milk, bring to a boil, stir until sauce thickens about 4 minutes. Add basil. Return chicken to the pan and simmer until just heated through. Cook pasta al dente. Drain, reserve about 1 cup (235 mL) pasta water. Add pasta into sauce and use pasta water if necessary for desired consistency. Garnish with toasted slivered almonds. Serve immediately. NOTE: Oven roasted tomatoes can be a substitute or addition to this pasta or your favorite pasta, pizza, risotto or salad. Slice plum, roma or campari tomatoes lengthwise, place on cookie sheet , drizzle with olive oil, salt and pepper and roast at 450 degrees for 20 minutes. Towards the end, drizzle with balsamic vinegar if serving on top of greens.


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