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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is so yummy. Maybe another time I'll use less pasta. I used dried basil but it would be great with fresh basil. I roasted a red bell pepper and used it in this recipe. Ingredients:
4 cups uncooked spiral shaped pasta (i used macaroni) |
1/2 lb fresh green beans, trimmed and cut into 1/4-inch pieces (i steamed them) |
3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces |
3 teaspoons olive oil, divided |
1 (7 ounce) jar roasted sweet red peppers, drained |
1 garlic clove, minced |
3/4 cup reduced-sodium chicken broth |
3/4 cup fat-free evaporated milk, divided |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons cornstarch |
5 tablespoons shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions, adding green beans during the last 2 minutes (I steamed them cause I didn't want them crispy). Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute.
2. Stir in the chicken broth, 1/2 cup milk, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Return to the pan.
3. Add chicken to the pepper mixture. Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain pasta mixture; toss with the sauce. Srinkle each serving with 1 tbs cheese.
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