Chicken and Basil-Pepper Cream Sauce

• shaped pasta (radiatore or rotini)↗10 ounces
• boneless skinless chicken breast, cut into 1/2 inch chunks↗3⁄4 lb
• reduced-sodium chicken broth, defatted↗3⁄4 cup
• salt↗3⁄4 teaspoon
• grated parmesan cheese1⁄4 cup
• roasted red peppers, drained↗8 ounces
• evaporated skim milk3⁄4 cup
• fresh ground black pepper↗1⁄4 teaspoon
• olive oil↗1 tablespoon
• garlic clove, minced↗1
• packed fresh basil leaf↗1⁄4 cup
• cornstarch↗1 teaspoon

Step-by-step instructions

1. 1

   In a large pot of boiling water, cook pasta until just tender. Drain well.

2. 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. 3

   With a slotted spoon, transfer chicken to a plate.

4. 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. 5

   Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil.

6. 6

   Reduce to a simmer and cook until slightly thickened, about 3 minutes.

7. 7

   Transfer the mixture to a food processor and process to a smooth puree.

8. 8

   In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch.

9. 9

   Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture.

10. 10

    Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute.

11. 11

    Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.