Pasta with Chicken and Almond Cream

Ingredients

• 2 tablespoons butter 
• 4  chicken breasts boneless
• 0.3 cup basil fresh cut into ribbons)
• 1 tablespoon olive oil 
• 0.5 cup roasted peppers red chopped
• 5 servings salt and pepper to taste
• 2  shallots minced
• 1 pound pasta like spaghetti 
• 0.5 cup sundried tomatoes drained chopped
• 0.7 cup whipping cream 
• 0.5 cup white wine 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to the boil.
2. 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.
3. Add shallots to pan and saute 1 minute.
4. Add sundried tomatoes, red pepper and ground almonds. Deglaze pan with wine until just evaporated.
5. Add cream and almond milk, bring to a boil, stir until sauce thickens about 4 minutes.
6. Add basil. Return chicken to the pan and simmer until just heated through.
7. Cook pasta al dente.
8. Drain, reserve about 1 cup pasta water.
9. Add pasta into sauce and use pasta water if necessary for desired consistency.
10. Garnish with toasted slivered almonds.
11. Serve immediately.