Taos Chicken Pasta

Yield: 8 servings

Ingredients

• 1/4 cup soy sauce, light
• 1/3 cup vegetable oil
• 1/2 cup dry white wine or chicken broth
• 1 tablespoon dried basil leaves (or 2 tablespoons fresh)
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon ginger
• 1/4 teaspoon garlic powder
• 1 pound thinly sliced uncooked chicken breasts
• 1 large red or yellow bell pepper, chopped
• 1 tablespoon cornstarch
• 3/4 cup cashews or peanuts (optional)
• 1 pound bow tie pasta or other medium shape

Instructions

1. Combine soy sauce, oil, wine, basil, red pepper flakes, ginger and garlic powder and marinate with chicken for 2 to 3 hours, refrigerated. Stir occasionally.
2. Cook pasta according to package directions.
3. Pour off marinade and save.
4. In a large skillet coated with non-stick spray, cook chicken until lightly browned and no longer pink in center.
5. Add red pepper and sauté for 5 minutes; remove from skillet and add marinade to skillet.
6. Stir in cornstarch and cook until thickened.
7. Add cooked chicken, peppers and cashews.
8. Serve chicken mixture over cooked pasta.

Nutrition

Per serving (with the cashews): 445 calories, 24g protein, 48g carbohydrates, 3g fiber, 18g fat (4g saturated), 34mg cholesterol, 120mcg folate, 3mg iron, 648mg sodium

Attribution

Recipe and photo used with permission from: Wheat Foods Council