Ingredients
-
10
-
3/4
-
3/4
-
3/4
-
1/4
-
8
-
3/4
-
1/4
-
1
-
1
-
1/4
-
1
-
-
-
Directions
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 , I enjoyed it However, I felt it needed something more Add cayenne pepper!, I had some Basil to use up and this dish did the trick The pepper sauce was very tasty and a nice change from a tomato sauce No need to change a thing in this recipe
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Steps
|
1
Done
|
In a Large Pot of Boiling Water, Cook Pasta Until Just Tender. Drain Well. |
|
2
Done
|
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
Done
|
With a Slotted Spoon, Transfer Chicken to a Plate. |
|
4
Done
|
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
Done
|
Stir in the Broth, 1/2 Cup of the Evaporated Milk, Basil, Salt, and Black Pepper and Bring to a Boil. |
|
6
Done
|
Reduce to a Simmer and Cook Until Slightly Thickened, About 3 Minutes. |
|
7
Done
|
Transfer the Mixture to a Food Processor and Process to a Smooth Puree. |
|
8
Done
|
in a Small Bowl, Combine the Remaining 1/4 Cup Evaporated Milk With the Cornstarch. |
|
9
Done
|
Return the Basil-Pepper Puree to the Skillet Along With the Chicken and Cornstarch Mixture. |
|
10
Done
|
Bring to a Boil Over Medium Heat and Cook, Stirring, Until the Sauce Is Slightly Thickened, About 1 Minute. |
|
11
Done
|
Toss the Sauce With the Hot Pasta. Sprinkle Parmesan Over and Serve. |
