Post by chief_cook2 on Jan 3, 2003 21:55:50 GMT -6
10 ounces pasta
1/2 pound green beans - cut in 1/4" slices
1 tablespoon olive oil
3/4 pound chicken breasts without skin - cut in 1/2" cubes
1 jar roasted red peppers - (8 ounces) drained
1 clove garlic - minced
3/4 cup chicken broth
3/4 cup evaporated skim milk
1/4 cup basil leaves - coarsely chopped
salt and pepper
1 teaspoon cornstarch
1/4 cup Parmesan cheese - grated
Heat a large pot of water to boiling, and cook the pasta according to package directions. During the last two minutes of cooking time, add green beans. (While you are waiting for the pasta and beans to boil, you could get started on the chicken and sauce (below) Drain pasta and beans well. Set aside.
In a large nonstick skillet, heat two thirds of the olive oil over medium high heat, until hot. Add chicken. Cook until browned on both sides (about 5 minutes). Transfer cooked chicken to a plate.
Add remaining olive oil to skillet; add roasted bell peppers and garlic. Cook, stirring frequently for 1 minute. Stir in the chicken broth, two thirds of the evaporated skim milk, the basil, salt, and pepper. Bring to a boil. Reduce to a simmer. Keep over low heat until slightly thickened (about 3 minutes). Transfer mixture to a food processor and puree.
In a small bowl, combine the remaining evaporated skim milk with the cornstarch. Return the pepper basil puree to the skillet. Add the chicken and the cornstarch mixture. Bring to a boil over medium heat and cook, stirring constantly, until the sauce has thickened. Toss the sauce with the pasta and green beans. Serve and sprinkle with Parmesan.