Featured Recipe

- 1/2 pound pasta

- 4 boneless skinless chicken breasts, chopped and cooked.

- 1 tsp olive oil

- 1/2 cup chopped onion

- 1 garlic clove, minced

- 1 (12 oz) jar roasted red peppers, drained and chopped

- 1 cup coursely chopped fresh basil

3/4 cup chicken broth

1/4 cup fat free half and half

Cook pasta according to the package directions. Drain and keep warm.

Meanwhile, heat oil in saucepan over medium-high heat and add onion and garlic until the onion is soft. Stir in the half the red peppers and basil and cook 1 minute longer. Add broth and simmer uncovered for 10 minutes. Remove from heat and stir in half and half. Pour sauce into a food processor or blender. Blend until smooth.

Serve over pasta, chicken and the remainder of the peppers and toss to coat.