Pasta with Chicken and Almond Cream

Bring a large pot of salted water to the boil.

Meanwhile, melt butter and oil in a large saute 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 saute 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, 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.