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..Pantry Pasta with Chicken, Oven Roasted Tomato, Roasted Red Pepper and Almond cream This casual around-the-counter dinner is indulgent but worth every calorie. An ideal pantry pasta, these are simple ingredients cooks typically have on hand. Add dried orfresh mushrooms or olives or whatever inspires youfrom your panty. Serves 4-6. Active prep time: 20 minutes Ingredients: 2 tbsp butter 1 tbsp olive oil 4 boneless chicken breasts, cut crosswise into 1/2 " strips Sait and pepper to taste 2 shallots, minced (about ? cup, 50 mL) 1/2 cup sundried tomatoes, drained and chopped (or 8 plum tomatoes haived and roasted 20 min at 4501F, 230'C) 1/2 cup roasted red peppers chopped 1/4 cup ground almonds (optional) 1/2 cup white wine 2/3 cup whip cream 1/2 cup aimond milk or to desired consistency and taste 1/4 cup fresh basil, chiffonade *(rolied and cut into ribbons) 1 lb spaghetti Method: Bring a large pot of salted water to the boil. Meanwhile, meit butter and oul in a large sauté pan over medium high heat. Season thon brown chicken until Iight 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 aimond milk, bring to ~REà lIM 10 Ask your SLOCAL Real Esiale Agent about the UPSIDf of a Down Market! a boil, stir until sauce thickens about 4 minutes. Add basil. Return chîcken f0 the pan and simmer untri just heated through. Cook pasta ai dente. Drain, reserve about 1 cup (235 mi) pasta water. Add pasta into sauce and use pasta water if necessary for desired consistency. Garnish with toasted slivered almonds. Serve immediately. Kitchen Notes: Oven roasfed tomafoes cao be ti subseitute or addition to finis pasta or pour fanourife palifa. pizza, risotto or salafi. Slice plum. roma or campari fomafoes lengfhmise. place on cookie sheef , drizzle wifh olive otl, salf and pepper and roatie af 450'F (230'C) for 20 minutes. Toceards the end, drizie mifh balsamic ninegar if serving on top of greens. Nutritional analysis per seirving: Calories: 662 kcals, Fiber 5.1 g. Total Faf. 27g, Cholesterol: 85, Saturafed Fat: 8.8 g. Sodium: 469 mg. Monounsafurafed Faf: 12.3 g. Calcium: 109 mg, Polyunsaturated Fat: 4.1 g,., Magnesium: 128 mg, Profein: 33 g, Potassium: 661 mg, Carbohydrates: 67 g, Vitamin E: 6.5 mg*,. Total alpha tocopherol equivalents wwwnewscanada.com I Mla at à.1 FINAL CHANMS: NEIL OLIVER, PubIIshoe DAVID HARVEY, General Manager Advetising Director: Debbi Koppejan Real Estate Rap. Diane Wolstenholme Pubtished by: The Canadian Champion. 555 Indusstial Dr, Milton, Ont., L9T 5E1 (905) 878-2341 Fax: (905) 876-2364 Attoertîsing os acceptei or the condition that, in thre event of a typographical error, tirat portion oi lie advoeOîsing space occupieti by the orronious item. together with a reasorable allowance for signature. ani rot ho chargeti for, but the balanceo f the adoottisement wîil ho paiti for ai the applicable rare. 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