Instructions:

Pasta with Chicken and Creamy Basil Sauce

1 tablespoon olive oil
1 large onion sliced
3/4 pound boneless, skinless chicken breasts, cut into thin strips
1 cup milk
1 teaspoon dried basil
3 ounces cream cheese, cubed
1 (7 ounce) jar roasted red peppers, drained and sliced
    into thin strips, optional
12 ounces uncooked fettuccine
1/2 cup grated Parmesan cheese

in a large skillet over medium heat, heat oil and add onions. Cook until onions are lightly browned, about 8 minutes, stirring occasionally. Add chicken and cook 5 minutes, stirring occasionally or until cooked through.

Stir in milk and basil and heat just to a boil. Reduce heat and add cream cheese and roasted peppers, stirring frequently until cream cheese melts and sauce is smooth. Stir in parmesan cheese into sauce mixing well. Toss hot pasta and sauce together.

Cook pasta, and drain.

Makes 6 servings.