Basil Chicken and Pasta

This was quick and easy and I made a few substitutions, but would be yummy as is.

Basil Chicken and Pasta

INGREDIENTS
1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
1/4 cup grated Parmesan cheese

DIRECTIONS
In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
Toss drained pasta with basil sauce and serve immediately.

The only changes I made were to use whole wheat rotini and milk instead of heavy cream. Since I didn't have the heavy cream I added a couple of Tbsp. of flour to the sauce to thicken. My version is just a little healthier, and maybe a little cheaper (whole wheat pasta is a little more expensive, but the milk is way cheaper than the heavy cream especially with WIC). And there was plenty for the next day.