Chicken And Basil-Pepper Cream Sauce - cooking recipe

Ingredients

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

Preparation

In a large pot of boiling water, cook pasta until just tender. Drain well.
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.
With a slotted spoon, transfer chicken to a plate.
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.
Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil.
Reduce to a simmer and cook until slightly thickened, about 3 minutes.
Transfer the mixture to a food processor and process to a smooth puree.
In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch.
Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture.
Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute.
Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.