Chicken Pasta Dinner - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Drain pasta mixture; toss with the sauce. Srinkle each serving with 1 tbs cheese.