Taos Chicken Pasta

Taos Chicken Pasta


  • 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


  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.

Yield: 8 servings

Calories/Serving: 445

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

Recipe and photo used with permission from: Wheat Foods Council.