Chicken and Basil-Pepper Cream Sauce

Total Time
25mins
Prep
5 mins
Cook
20 mins

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.

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Ingredients

Nutrition

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.
Most Helpful

4 5

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

5 5

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.

5 5

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!!