Pantry Pasta with Chicken, Oven-roasted Tomato, Roasted Red Pepper and Almond Cream |
This casual around-the-counter dinner is not for the faint-hearted, but worth every calorie. Add dried or fresh mushrooms or olives — whatever inspires you from your pantry.
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 shallot, minced (about 1/4 cup, 50 mL)
- 1/2 cup (125 mL) sun-dried tomatoes, drained and chopped (or 8 plum tomatoes halved and roasted 20 minutes 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) heavy cream
- 1/2 cup (120 mL) almond milk or to desired consistency and taste
- 1/4 cup (50 mL) fresh basil, rolled and cut into ribbons
- 1 lb (454 g) spaghetti
Directions
1. Bring large pot of salted water to the boil.
2. 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.
3. Add shallots to pan and saute one minute. Add sun-dried 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 four minutes. Add basil. Return chicken to the pan and simmer until just heated through.
4. 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.
5. Garnish with toasted slivered almonds. Serve immediately.
Kitchen notes:
Oven roasted tomatoes can be a substitute or addition to this pasta or your favourite 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.
Developed for the Almond Board of California by James Beard award-winner, Trish Magwood.
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