Another delicious recipe from the Wheat Food Council. It comes together very quickly – a great after-work recipe. I used shells instead of bowties, and a few other variations. Enjoy!
Taos chicken pasta (modified from the original)
1/4 cup soy sauce
1/4 cup canola oil
1/2 cup dry white wine
1 tablespoon dried basil leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon ginger
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1 package grilled chicken breasts (I used Trader Joe’s), cut into bite-sized pieces
1 large red pepper, jarred, cut into bite-sized pieces
3/4 cup cashews
1 pound pasta shells
Whisk together the soy sauce, oil, wine, basil, pepper flakes, ginger, garlic powder, and cornstarch.
Cook pasta according to package instructions, until al dente. Drain.
While pasta is cooking, heat a large skillet and add the chicken and pepper. Stir for a minute, and then add the sauce. Stir until thickened. Remove from heat. Add the cooked pasta and the cashews, and mix to combine everything. Serve immediately. Makes 4 servings.