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1
first get a large spaghetti pot and fill 3/4 of the way full of warm water.
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2
add a pinch of salt.
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3
turn on high and heat to a boil.
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4
while waiting for the water to boil begin cooking the chicken.
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5
heat 2 tbsp.
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of olive oil in large skillet over medium high heat.
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add chicken breasts.
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season with lemon juice, salt and pepper to taste.
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cook completely through until there is no more pink.
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remove from heat.
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11
cut chicken into bite size pieces.
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set aside.
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13
check pasta water.
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14
once boiling add pasta and cook according to package.
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15
drain reserving 1 cup of the pasta water.
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16
set drained pasta aside.
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17
while waiting for the pasta to cook you can start the sauce.
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18
in clean large frying pan heat 1 tbsp of olive oil on medium low heat.
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19
saute garlic, onion, and mushrooms approximately 5 mins or until onions become translucent.
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20
add chicken broth and basil.
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bring to a boil.
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simmer on medium heat 10 minutes.
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23
turn heat to low.
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24
slowly stir in the evaporated milk, whipping cream, and corn starch.
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25
add the cornstarch a little at a time and stir it in between adding more.
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this way you can stop when you achieve your desired sauce thickness.
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27
2 tbsp is just what works for me but this can be adjusted to taste.
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28
also, use the cup of pasta water you set aside earlier to thin the sauce if it becomes to thick.
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29
adding a little at a time until sauce is to your liking.
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30
if you do not need to thin the sauce you can omit this ingredient.
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31
add cooked drained pasta and cooked chicken to the sauce.
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mix thoroughly.
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33
once all noodles and chicken are covered in sauce add parmesan.
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34
stir.
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35
enjoy!
