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

Directions: 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 saut� 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.

Servings: 8

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 photograph provided courtesy of Wheat Foods Council - used with permission.