1 lb bow tie pasta
12oz. jar roasted red peppers
1 C light cream
1 Tbsp olive oil
1 lb chicken, cut
1 Tbsp minced garlic
¼ C basil
½ tsp salt
1/8 tsp crushed red pepper
Cook pasta. Blend roasted red peppers and cream in blender. Cook chicken and garlic in oil. Stir in cream from the blender. Add basil and salt. Simmer 3 to 4 minutes. Reserve ½ c cooking water from pasta. Drain pasta and add to sauce, Add ½ c water from pasta. Add crushed red pepper. Remove from heat. Let stand for a few minutes. Toss and serve.
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