Lemon Basil Pasta with Smoked Chicken

1 (12-ounce) can evaporated skimmed milk
1/8 teaspoon salt
1/4 cup gin, vermouth or vodka
3 (1/2-inch) lemon peel strips, yellow part only
1/2 red bell pepper or whole jalapeno (seeded)
1 pound fresh fettucine or linguine
1/3 to 1/2 cup minced basil leaves, plus extra for garnish
1 tablespoon grated Parmesan cheese
8 ounces cooked smoked chicken breast, cut up 
Salt and pepper to taste 

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, Parmesan, chicken and pasta. Adjust seasoning. Serve with extra cheese and basil leaves. 

Makes 4 servings.