Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat. Cut peppers in half lengthwise; remove and discard core and seeds. Blend olive oil, 1/2 teaspoon of the salt and cayenne in small bowl. Brush garlic cloves and pepper halves with oil mixture.
2. Place garlic and peppers, cut side up, on grill. Grill, covered, 12 to 15 minutes, until peppers are charred and softened, turning garlic once and removing after 10 minutes. Remove peppers from grill, reserving accumulated juices; cool slightly on plate. With sharp knife, peel and discard charred skin from peppers; cut peppers into 1-inch pieces.
3. Squeeze softened garlic pulp from peel into blender or food processor container; add peppers, chicken broth and any remaining olive oil and accumulated juices. Process mixture to finely chop. With machine running, blend in cream; process until blended.
4. Place mixture in medium skillet or saucepan; add remaining 1/4 teaspoon salt. Bring to boiling. Cook 5 minutes to thicken slightly, stirring once or twice. Stir in basil. Serve over chicken, fish or pasta.