Ingredients

• 1/4 cup light soy sauce
• 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 nonstick spray, cook chicken until lightly browned and no longer pink in center.
5. Add red pepper and sauté 5 minutes; remove from skillet and add marinade to skillet. Stir in cornstarch and cook until thickened.
6. Add cooked chicken, peppers and cashews.
7. Serve chicken mixture over cooked pasta.