Chicken Pasta Dinner

• 4 cups uncooked spiral shaped pasta (I used macaroni)
• 1/2 lb fresh green beans, trimmed and cut into 1/4-inch pieces (I steamed them)
• 3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 3 teaspoons olive oil, divided
• 1 (7 ounce) jar roasted sweet red peppers, drained
• 1 garlic clove, minced
• 3/4 cup reduced-sodium chicken broth
• 3/4 cup fat-free evaporated milk, divided
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
• 5 tablespoons shredded parmesan cheese

1. Cook pasta according to package directions, adding green beans during the last 2 minutes (I steamed them cause I didn't want them crispy). Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute.
2. Stir in the chicken broth, 1/2 cup milk, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Return to the pan.
3. Add chicken to the pepper mixture. Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain pasta mixture; toss with the sauce. Srinkle each serving with 1 tbs cheese.

pasta, fresh green beans, boneless skinless chicken breast, olive oil, sweet red peppers, garlic, chicken broth, fatfree evaporated milk, fresh basil, salt, pepper, cornstarch, parmesan cheese

Taken from www.food.com/recipe/chicken-pasta-dinner-465408 (may not work)