created by: Trish Magwood, James Beard cookbook ‘dish entertains’ award winner and party dish TV host
This casual around the counter dinner is not for the faint hearted but worth every calorie. An ideal pantry pasta, these are simple ingredients on hand. Add dried or fresh mushrooms or olives –whatever inspires you from your pantry.
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.