- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 boneless chicken breasts, cut crosswise into 1/2-inch strips
- Salt and pepper to taste
- 2 shallots, minced
- 1/2 cup sundried tomatoes, drained and chopped
- 1/2 cup roasted red peppers, chopped
- 1/4 cup ground almonds (optional)
- 1/2 cup white wine
- 2/3 cup whipping cream
- 1/2 cup almond milk or to desired consistency and taste
- 1/4 cup fresh basil, chiffonade (rolled and cut into ribbons)
- 1 pound spaghetti
- Toasted slivered almonds (optional)
- Bring a large pot of salted water to the boil.
- Meanwhile, melt butter and oil in a large saute 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 saute 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 pasta water. Add pasta into sauce and use pasta water if necessary for desired consistency.
- Garnish with toasted slivered almonds. Serve immediately.