Chicken and Basil-Pepper Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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