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Source: Fabulous Food Associations

Taos Chicken Pasta
This Mexican dish can be seasoned with spicy flecks of crushed red chili pepper for even more flavor
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Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
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1/4 cup soy sauce
1/3 cup Crisco® Vegetable Oil
1/2 cup dry white wine, or chicken broth
2 tablespoons fresh basil leaves, or 1 tablespoon dried basil leaves
1/4 teaspoon green chili peppers
1/2 teaspoon ginger
1/4 teaspoon garlic powder
1 pound chicken breasts, raw
1 large red bell pepper, cubed (or use yellow bell pepper)
1 tablespoon cornstarch
3/4 cup cashews, or peanuts (optional)
1 pound bow tie pasta, or shape of your choice

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

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 back chicken, peppers and cashews.

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

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