Roasted Red Pepper Basil Pasta

By wendyv

Ingredients

• 1 cup dry rotini/penne pasta per person
• 1-2 cups fresh green beans or broccoli
• 2-3 boneless chicken breasts
• 1 tbsp olive oil
• 8 oz jar roasted red peppers
• 1 clove garlic, minced
• 1 cup chicken broth
• 3/4 cup skim evaporated milk
• 1/4 cup packed basil leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Bring a large pot of water to boil. Add pasta and cook according to directions. Add beans or broccoli during the last 2 minutes of cooking time.

In a large frying pan, heat olive oil and add chopped chicken, saute for 5 minutes (till pink is gone)
Remove from pan and set aside in a bowl.
Drain red peppers and add to frying pan, add garlic, cook on medium for 5 minutes.
Stir in chicken broth, 1/2 cup evaporated milk, basil, salt and pepper. Bring to a boil, reduce to medium and simmer for 5 minutes. Transfer to blender or food processor and process til smooth.
Pour into frying pan and bring to slow boil.
In a small bowl combine cornstarch and remaining evaporated milk. Add to red pepper sauce and stir til thickened.
Add chicken and cook 1-2 minutes.

Drain pasta, put in a large serving bowl. Pour red pepper sauce over pasta and serve.