Pantry pasta with chicken, rasted tomato and red pepper with almond cream recipe on Gourmetpedia, yo

Ingredients

• - 2 tbsp butter
• - 1 tbsp olive oil
• - 4 boneless chicken breasts, cut crosswise into strips
• - Salt and pepper to taste
• - 2 shallots, minced
• - ½ cup (125 mL) sundried tomatoes, drained and chopped (or 8 plum tomatoes halved and roasted 20 min at 450°F, 225°C)
• - ½ cup (125 mL) roasted red peppers, chopped
• - 2 tbsp ground almonds (optional)
• - ½ cup (125 mL) white wine
• - 2/3 cup (160 mL) whip cream
• - ½ cup almond milk (125 mL) or to desired consistency and taste
• - 2 tbsp. fresh basil, chiffonade *(rolled and cut into ribbons)
• - 1 lb (454 g) spaghetti