Chicken and Basil-Pepper Cream Sauce

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: 25 mins
• 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.