CHICKEN AND BASIL-PEPPER CREAM SAUCE

Steps:

• In a large pot of boiling water, cook pasta until just tender. Drain well.
• 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.
• With a slotted spoon, transfer chicken to a plate.
• 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.
• Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil.
• Reduce to a simmer and cook until slightly thickened, about 3 minutes.
• Transfer the mixture to a food processor and process to a smooth puree.
• In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch.
• Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture.
• Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute.
• Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.