Instructions: Place milk, salt, gin and lemon peel in heavy-bottomed skillet. Bring to a boil. Reduce heat and simmer gently until volume is reduced by a third.

Meanwhile, heat water in large pot to cook pasta. When it boils, blanch pepper for 1 to 2 minutes; remove and mince. Cook and drain pasta.

Remove lemon peel from sauce; add pepper, basil, Par- mesan, chicken and pasta. Adjust seasoning. Serve with extra cheese and basil leaves.

Makes 4 servings.

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