Cook whole wheat pasta according to package directions. Drain when finished cooking, set aside but keep hot.
2
Lightly saute diced red pepper in olive oil. (Use large enough sauce pan to combine all ingredients.)
3
Add evaporated skim milk to pan.
4
Add cornstarch to about 1/4 cup of the chicken broth and blend until smooth. Then add all the chicken stock to the evaporated skim milk-pepper mixture.
5
Add the chopped fresh basil and pre-cooked diced chicken. Continue cooking and stirring until milk-chicken stock mixture thickens.
6
Add the Parmesan Cheese and pre-cooked whole wheat pasta and stir to mix evenly and to make sure pasta is also hot.
7
Divide into 4 servings. Garnish with basil leaf if desired.
(Serve with tossed salad and french/garlic bread.)
