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    You are in: Home / Recipes / Chicken and Basil-Pepper Cream Sauce Recipe
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    Chicken and Basil-Pepper Cream Sauce

    Chicken and Basil-Pepper Cream Sauce. Photo by Kim127

    1/5 Photos of Chicken and Basil-Pepper Cream Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Dr. Jenny's Note:

    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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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on February 18, 2013


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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2010


      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Chicken and Basil-Pepper Cream Sauce

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 477.6
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 2.4 g
    Cholesterol 61.9 mg
    Sodium 1479.9 mg
    Total Carbohydrate 62.6 g
    Dietary Fiber 3.0 g
    Sugars 7.4 g
    Protein 34.8 g

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