Basil Chicken Pasta

I tried to make "Basil Cream Chicken" from cook MizzNezz. However, I was lacking many of the ingredients. This is what it evolved into. My husband LOVED this and I thought it was even better as leftovers.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (13 ounce) box  cooked fettuccine
• 2 -3  chicken breasts
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 1⁄2 teaspoon cayenne powder (only if you want to add heat)
• 2  tablespoons olive oil
• 1  cup onion, minced
• 2  garlic cloves, minced
• 2  tablespoons cornstarch
• 1 1⁄2 cups hot water
• 2  chicken bouillon cubes
• 1 (10 ounce) can  cream of mushroom soup (I used low fat)
• 1 1⁄2 cups skim milk (I only buy skim-use whatever you have)
• 4  tablespoons  minced fresh basil
• 1⁄4 teaspoon ground pepper

Directions

1. Coat chicken with onion, garlic, and cayenne powder and grill till done. Be careful not to overcook. Rest when done.
2. Mix hot water and bouillon cubes.
3. Sauté onions and garlic in olive oil till translucent in a large pan.
4. Mix together corn starch and a few tablespoons of the bullion and add mixture to onions and garlic. Mix well.
5. Add the rest of the bullion and mix.
6. Add cream of mushroom soup and milk and mix.
7. Cube up the rested chicken and add to the pan.
8. Add pepper and basil.
9. Bring to a boil. Cook it for 2 minutes. Stir often.
10. Serve over cooked fettuccine.