Chicken and Basil-Pepper Cream Sauce

Submitted by Dr. Jenny

"I got this recipe long ago from another site and DH and I have made this many times over the years. It has a really nice creamy flavor."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

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

directions

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

Reviews

[honeycrisp]

I enjoyed it. However, I felt it needed something more. Add cayenne pepper!

 

[Andrea in NH]

I had some Basil to use up and this dish did the trick. The pepper sauce was very tasty and a nice change from a tomato sauce. No need to change a thing in this recipe.

 

[EppiRN]

This was very flavorful and easy to make! I followed directions as listed, except used twice the amount of basil, since I had extra. Also used fat-free evaporated milk (and didn't puree completely smooth) with great, creamy outcome! I Thanks. A keeper!!

 

[Andreadmb]

We really enjoyed this dish. Even my 1 and 3 yr old kids gobbled it up! I undersalted it a bit and had to use dry basil as I had no fresh. I can see where fresh basil would be better for the flavor and color of the dish. I also like the idea of adding onion as one reviewer noted so I will do that next time. Definitely a keeper!

 

[Sageca]

This was an amazing recipe. I love rose sauce and it was without the tomatoes. I did add 1 small chopped onion as well as a chopped shallot. Anyone looking for creamy smooth low fat great tasting sauce this is it. I will be making this one again.Thanks for posting.The only thing I had a problem in was the order of the ingredients. I wanted to post a picture of the sauce because I made it in the AM;then another with the pasta;I wish I would have had fresh basil to add tho the pic. but mine was frozen. I made this for WT4 and give it 10 stars. Rita