Chicken Spaghettini

This recipe calls for Spaghettini, but I use whatever pasta I have on hand.

2 chicken breast halves

2 Tbsp. Olive Oil

3 garlic cloves, minced

1 onion, finely chopped

3 medium tomatoes, chopped

1 Tbsp. dried Tarragon or Basil

3 Tbsp. white wine (but who's counting?)

1/4. c. chicken broth

1 c. almond milk or cream

1/4 t. each salt and pepper

1/2 c. chopped fresh parsley

Parmesan Cheese or substitute

Pasta, enough to feed your crew

Saute chicken in olive oil. Add onion, and garlic. Cook until soft. Add tomatoes and Basil. Pour wine and stock into skillet and reduce by two-thirds. Stir in almond milk, salt and pepper and cook until slightly thickened.

Serve over pasta and top with parmasan.

Adapted from ACES: More Recipes From the Best of Bridge