1 cup chicken broth
1 cup heavy cream
4 cups diced tomatoes with green chile peppers
2 tablespoons chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup dry milk
1/2 cup poultry broth
1 cup dry white wine
salt and pepper to taste
Cook chicken in large pot over medium-high heat until no longer pink. Drain and cool.
In a 2 quart saucepan over medium-high heat, combine broth, cream, tomatoes with green chiles, basil, garlic powder, pepper and 1 cup dry milk. Bring to a boil. Reduce heat to low and simmer, stirring constantly for 5 minutes. Stir in 7 cups chicken stock. Simmer, covered, until thickened. Serve over hot pasta, or over fresh bread.