Pantry Pasta with Chicken and Almond Cream
2 tablespoons butter
1 tablespoon olive oil
4 boneless chicken breasts, cut crosswise into 1/2-inch strips
Salt and pepper to taste
2 shallots, minced (about 1/4 cup)
1/2 cup sun-dried tomatoes, drained and chopped (or 8 plum tomatoes halved and roasted 20 min at 450°F)
1/2 cup roasted red peppers, chopped
1/4 cup Mandelin Blanched Almond Flour
1/2 cup white wine
2/3 cup whipped cream
1/2 cup almond milk or to desired consistency and taste
1/4 cup fresh basil
1/4 cup Mandelin Blanched Sliced Almonds
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 sun-dried tomatoes, red pepper and almond flour. 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 pasta water. Add pasta into sauce and use pasta water if necessary for desired consistency. Garnish with toasted slivered almonds. Serve immediately.
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 for 20 minutes. Towards the end, drizzle with balsamic vinegar if serving on top of greens.
Almond Board of California