Roasted Red Pepper Chicken Pasta

Wow!  That's a long name for a recipe, but I couldn't figure out what else to call it!  This was a recipe I tried tonight from a new cookbook I just got called Taste of Home Comfort Food Diet Cookbook.  It was easy and delicious.  I'll include WW points at the end of the recipe.

You will need:

• 4 cups uncooked whole wheat rotini
• 1/2 pound fresh green beans, trimmed and cut into 1/4 inch pieces (I couldn't find fresh green beans this week, so I used frozen instead)
• 3/4 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
• 2 tsp. olive oil
• 1 jar (7 oz.) roasted sweet red peppers, drained
• 1 garlic clove, minced
• 3/4 cup chicken broth
• 3/4 cup fat-free evaporated milk
• 1/4 cup minced fresh basil or 4 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. cornstarch
• 4 tbsp. grated parmesan cheese

Cook pasta according to pasta directions, adding green beans during the last 2 minutes (4 minutes if you are using frozen green beans).  Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp. oil until no longer pink.  Remove chicken from pan and keep warm.  In the same pan, saute red peppers and garlic for 1 minute.

Stir in the chicken broth, 1/2 cup evaporated milk, basil, salt, and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened.  Remove from the heat; cool slightly.  Transfer mixture to a blender; cover and process until smooth.  Return to the pan.

Add chicken to the pepper mixture.  Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened. 

Drain pasta mixture; toss with the sauce.  Sprinkle each serving with 1 tbsp. cheese.

Yield: 4 servings, 9 WWplus points