Pantry pasta with chicken, rasted tomato and red pepper with almond cream TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:167.8 kcal
Proteins:10 g
Fats:7.9 g
Carbohydrate:12.8 g
Fibers:0.8 g
Sugar:1 g
Cholesterol:32.3 mg
Sodium:49.1 mg
Calcium:26.6 mg
Energy:683 kcal
Proteins:40.9 g
Fats:32 g
Carbohydrate:52 g
Fibers:3.3 g
Sugar:4.2 g
Cholesterol:131.3 mg
Sodium:199.9 mg
Calcium:108.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
30
ml
butter
15
ml
olive oil
4
boneless chicken breasts, cut crosswise into strips
salt and pepper to taste
2
shallots, minced
125
ml
sundried tomatoes, drained and chopped (or 8 plum tomatoes halved and roasted 20 min at 450°f, 225°c)
125
ml
roasted red peppers, chopped
30
ml
ground almonds (optional)
125
ml
white wine
167.5
ml
whip cream
125
ml
almond milk or to desired consistency and taste
METHOD
- 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, and stir until sauce thickens about 4 minutes. Add basil. Return chicken to the pan and simmer until just heated through.
- Bring a large pot of salted water to the boil. Cook pasta al dente. Drain.
- Add pasta into sauce. Garnish with toasted slivered almonds. Serve immediately.
WINE SUGGESTIONS
Shiraz
Merlot
Chardonnay
CHEF'S NOTES
Recipe developed for the Almond Board of California by James Beard cookbook ‘dish entertains’ award winner and party dish TV host Trish Magwood
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.
