Ingredients

The following ingredients have 5 Servings
  • 4 cups uncooked spiral pasta
  • 1/2 pound fresh green beans, trimmed and cut into 1/4-inch pieces
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 3 teaspoons olive oil, divided
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 1 garlic clove, minced
  • 3/4 cup reduced-sodium chicken broth
  • 3/4 cup fat-free evaporated milk, divided
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch
  • 5 tablespoons shredded Parmesan cheese

Instruction

  • Cook pasta according to package directions, adding green beans during the last 2 minutes. Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute. , Stir in the broth, 1/2 cup 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 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 sauce. Sprinkle each serving with 1 tablespoon cheese.