Pantry Pasta With Chicken

• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
• salt and pepper
• 2 shallots, minced (about 1/4 cup)
• 12 cup sun-dried tomato, drained and chopped
• 12 cup roasted red pepper, chopped
• 14 cup ground almonds (optional)
• 12 cup white wine
• 23 cup whipping cream
• 12 cup almond milk
• 14 cup fresh basil, rolled and cut into ribbons
• 1 lb spaghetti
• toasted slivered almonds (to garnish)

1. Bring a large pot of salted water to boil.
2. Meanwhile, melt butter and oil in a large saute pan over medium-high heat.
3. Season, then brown chicken until ligfht golden and just cooked through, about 5 minutes; transfer to a plate.
4. Add shallots to same pan and saute for 1 minute.
5. Add sun-dried tomatoes, red peppers, and ground almonds, if using.
6. Deglaze pan with wine until just evaporated.
7. Add cream and almond milk and bring to a boil.
8. Stir until sauce thickens, about 4 minutes.
9. Add basil.
10. Returm chicken to pan and simmer untl just heated through.
11. Cook pasta until al dente.
12. Drain, reserving about 1 cup pasta water.
13. Stir pasta into sauce and use pasta water, if necessary, for desired consistency.
14. Garnish with toasted slivered almonds.
15. Serve immediately.

butter, olive oil, chicken breasts, salt, shallots, tomato, red pepper, ground almonds, white wine, whipping cream, almond milk, fresh basil, almonds

Taken from www.food.com/recipe/pantry-pasta-with-chicken-417260 (may not work)