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.
Cook pasta according to package directions.
Pour off marinade and save.
In a large skillet coated with nonstick spray, cook chicken until lightly browned
and no longer pink in center.
Add red pepper and sauté 5 minutes; remove from skillet and add marinade to skillet.
Stir in cornstarch and cook until thickened.
Add cooked chicken, peppers and cashews.
Serve chicken mixture over cooked pasta.
Yield: 8 servings
Nutrition: One serving (with the cashews) provides approximately: 445 calories,
24 g protein, 48 g carbohydrates, 3 g fiber, 18 g fat (4 g saturated), 34 mg cholesterol,
120 mcg folate, 3 mg iron, 648 mg sodium
Reprinted with permission from
the Wheat Foods Council.