"Chicken pieces are simmered in a light, creamy almond sauce flavored with sun-dried tomatoes and roasted red peppers, with thinly shredded basil leaves added for color and flavor. The sauce is served on spaghetti."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
NOTE: Oven roasted tomatoes can be a substitute for sundried tomatoes, or an addition to this pasta or your favorite pasta, pizza, risotto or salad. Slice plum, roma or campari tomatoes lengthwise, place on cookie sheet , drizzle with olive oil, salt and pepper and roast at 450 degrees F for 20 minutes. Towards the end, drizzle with balsamic vinegar if serving on top of greens.
Created by: Trish Magwood, James Beard cookbook ‘dish entertains' award winner and 'party dish' TV host.