Pantry Pasta With Chicken And Almond Cream

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Almond Board of California


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2 tbsp (30 mL) butter

1 tbsp (15 mL) olive oil

4 boneless chicken breasts, cut crosswise into 1/2” strips

Salt and pepper to taste

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

1/2 cup (125 mL) sundried tomatoes, drained and chopped (or 8 plum tomatoes halved and roasted 20 min at 450°F, 230°C)

1/2 cup (125 mL) roasted red peppers, chopped

1/4 cup (50 mL) ground almonds (optional)

1/2 cup (120 mL) white wine

2/3 cup (150 mL) whip cream

1/2 cup almond milk (120 mL) or to desired consistency and taste

1/4 cup (50 mL) fresh basil, chiffonade *(rolled and cut into ribbons)

1 lb (454 g) spaghetti

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