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Chicken and Basil-Pepper Cream Sauce
4.5(10)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.
by Dr. Jenny·published 2008-01-02
Open original recipeChicken Breast
With a slotted spoon, transfer chicken to a plate.
04Add 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.05Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil.06Reduce to a simmer and cook until slightly thickened, about 3 minutes.07Transfer the mixture to a food processor and process to a smooth puree.08In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch.09Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture.10Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute.11Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.