Pantry Pasta with Chicken and Almond Cream
Cooking.com
Cooking.com
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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

Instructions

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