- 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 See How It's Made
- 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.