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

Bring a large pot of salted water to the boil.

Meanwhile, melt butter and oil in a large sauté 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 sauté 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 (235 mL) 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 or 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°F (230°C) for 20 minutes. Towards the end, drizzle with balsamic vinegar if serving on top of greens.