Romano Chicken - cooking recipe

Ingredients

20 ounces diced chicken (thigh or breast)
1 tablespoon minced garlic
1 ounce olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
10 mushrooms, quartered
2 cups heavy cream
1/2 cup roasted red pepper (pureed)
6 basil leaves, julienned
20 ounces cooked cavatappi pasta
1/2 cup fresh grated romano cheese (or more)

Preparation

In a saute pan, heat oil and place garlic, chicken, and mushrooms and cook till chicken is seared.
Add all remaining ingredients except basil and cook till sauce is reduced almost to point of being thickened.
Toss pasta into sauce, then add basil, toss.
Remove to a serving dish and sprinkle with romano.
Time does not include cooking time for pasta.