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Pantry Pasta

Contributed by: News Canada

With Chicken, Oven Roasted Tomato, Roasted Red Pepper and Almond Cream

(NC) - This casual around-the-counter dinner is indulgent but worth every calorie. An ideal pantry pasta, these are simple ingredients cooks typically have on hand. Add dried or fresh mushrooms or olives or whatever inspires you from your pantry.

Developed for the Almond Board of California by James Beard cookbook 'Dish Entertains' award winner and party dish TV host Trish Magwood.

Active prep time: 20 minutes

Ingredients:

• 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

Nutritional Information: Per Serving: Calories: 662 kcals, Fiber 5.1 g, Total Fat: 27g, Cholesterol: 85, Saturated Fat: 8.8 g, Sodium: 469 mg, Monounsaturated Fat: 12.3 g, Calcium: 109 mg, Polyunsaturated Fat: 4.1 g, , Magnesium: 128 mg, Protein: 33 g, Potassium: 661 mg, Carbohydrates: 67 g, Vitamin E: 6.5 mg*, * Total alpha tocopherol equivalents