Taos Chicken Pasta

Taos Chicken Pasta



¼ cup soy sauce
¼ cup vegetable oil
½ cup dry white wine or chicken broth
1 Tbsp. dried basil leaves (or 2 Tbsp. fresh)
1 tsp. dehydrated chili peppers
½ tsp. ginger
¼ tsp. garlic powder
1 lb. uncooked chicken breasts
1 large red or yellow bell pepper, cubed
1 Tbsp. cornstarch
1 lb. Bow tie pasta or shape of your choice 


Combine soy sauce, oil, wine, basil leaves, chile peppers, ginger and garlic powder and marinate with chicken for 2-3 hours; refrigerate.  Stir occasionally.

Pour off marinade and save.  In large skillet coated with nonstick spray, cook chicken until lightly browned and no longer pink in center.  Add bell pepper and sauté 5 minutes.  Remove from skillet and add marinade to skillet.  Stir in cornstarch and cook until thickened.  Return chicken, peppers and cashews to skillet.

Cook pasta according to package directions.  Serve chicken mixture over cooked pasta.

Nutritional Information
Calories 240
Protein 16 g
Carbohydrates 20 g
Total Fat 10 g
Fiber 2 g
Sodium 545 mg

Submitted by: Wheat Foods Council