Instructions: Cook the pasta. Drain and transfer to a large bowl. Keep warm.

Meanwhile, in a small saucepan, heat milk over medium-low heat until bubbles begin to appear around edges. Reduce heat to low, add chicken and simmer 2 minutes to heat through.

Remove from heat and whisk in sour cream, cheese, salt to taste and pepper. Stir until cheese melts. Pour mixture over cooked pasta; add basil. Toss to combine. Serve hot.

Vary the cheese, pasta, herb and leftover meat. Try penne, gorgonzola and sage.

NOTES : Whether the chicken is mild or highly spiced, this "Alfredo" sauce transforms leftovers into a sumptuous dinner. -RVM

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