Pantry Pasta With Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This casual around the counter dinner is an ideal pantry pasta using simple ingredients on hand. Add dried or fresh mushrooms or olives - whatever inspires you. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
4 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips |
salt and pepper |
2 shallots, minced (about 1/4 cup) |
1/2 cup sun-dried tomato, drained and chopped |
1/2 cup roasted red pepper, chopped |
1/4 cup ground almonds (optional) |
1/2 cup white wine |
2/3 cup whipping cream |
1/2 cup almond milk |
1/4 cup fresh basil, rolled and cut into ribbons |
1 lb spaghetti |
toasted slivered almonds (to garnish) |
Directions:
1. Bring a large pot of salted water to boil. Meanwhile, melt butter and oil in a large sauté pan over medium-high heat. Season, then brown chicken until ligfht golden and just cooked through, about 5 minutes; transfer to a plate.
2. Add shallots to same pan and sauté for 1 minute. Add sun-dried tomatoes, red peppers, and ground almonds, if using.
3. Deglaze pan with wine until just evaporated. Add cream and almond milk and bring to a boil.
4. Stir until sauce thickens, about 4 minutes. Add basil. Returm chicken to pan and simmer untl just heated through.
5. Cook pasta until al dente. Drain, reserving about 1 cup pasta water. Stir pasta into sauce and use pasta water, if necessary, for desired consistency.
6. Garnish with toasted slivered almonds. Serve immediately.
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