Ingredients

Instructions

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