BOW TIE, TAOS CHICKEN PAST
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Servings: 8
Ingredients:
• 1/4 cup soy sauce, light
• 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 non-stick 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.
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 courtesy of the Wheat Foods Council
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