North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 22 of 30

Print | 3X5 | 4X6 | Full Page |

Southwestern Chicken & Bowtie Pasta

1/4 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 dehydrated chili peppers
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, chili peppers, 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 pasta.

Serves 6 to 8.

Nutritional Information