Chicken And Basil-Pepper Cream Sauce

• 10 ounces shaped pasta (radiatore or rotini)
• 3/4 lb boneless skinless chicken breast, cut into 1/2 inch chunks
• 3/4 cup reduced-sodium chicken broth, defatted
• 3/4 teaspoon salt
• 1/4 cup grated parmesan cheese
• 8 ounces roasted red peppers, drained
• 3/4 cup evaporated skim milk
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 cup packed fresh basil leaf
• 1 teaspoon cornstarch

1. In a large pot of boiling water, cook pasta until just tender. Drain well.
2. Meanwhile, in a large nonstick skillet, heat 2 tsp of oil until hot, but not smoking over medium heat. Add the chicken and cook, stirring until browned, about 5 minutes.
3. With a slotted spoon, transfer chicken to a plate.
4. Add the remaining 1 tsp oil to the skillet. Add the roasted peppers and garlic, and cook, stirring, until the garlic is fragrant, about 1 minute.
5. Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil.
6. Reduce to a simmer and cook until slightly thickened, about 3 minutes.
7. Transfer the mixture to a food processor and process to a smooth puree.
8. In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch.
9. Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture.
10. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute.
11. Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.

pasta, boneless skinless chicken breast, chicken broth, salt, parmesan cheese, red peppers, milk, fresh ground black pepper, olive oil, garlic, basil leaf, cornstarch

Taken from www.food.com/recipe/chicken-and-basil-pepper-cream-sauce-275436 (may not work)