Dredge a piece of chicken in the flour, shaking off any excess. Dip it into the milk, allowing any excess to drip off. Then ...

Transfer to cutting board; halve each piece crosswise. Thinly slice 1⁄2 cup basil leaves. In large bowl, toss pasta with chicken, eggplant, tomatoes, lemon zest, pepper and sliced basil.

In a small bowl, gradually stir corn starch into the broth. Stir in onions and basil. Stir corn starch mixture into the chicken mixture. Cook and stir for 1 to 2 minutes or until thickened and bubbly.