Ingredients
12
oz can of evaporated milk
1/4
cup of gin, vermouth or vodka
1/3
cup of minced basil leaves
1
tbsp. of grated Parmesan
8
oz cooked chicken, cut up
(1/2-inch)
yellow part only.
Directions
1.
Place milk, salt, gin and lemon peel in heavy-bottomed skillet.
3.
Reduce heat and simmer gently until volume is reduced by a third.
4.
Meanwhile, heat water in large pot to cook pasta.
5.
When it boils, blanch pepper for 1 to 2 minutes; remove and mince.
7.
Remove lemon peel from sauce; add pepper, basil, Parmesan, chicken and pasta.
9.
Serve with extra cheese and basil leaves.
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