Taos Chicken Pasta includes soy sauce, red pepper flakes, chicken, ginger, garlic and nuts with bow tie 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
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 saute 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.
Recipe makes 8 servings.
Serving size: 1 serving (with cashews)
Calories: 445; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 34mg; Sodium: 648mg; Carbohydrates: 48g; Fiber: 3g; Protein: 24g
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