Taos Chicken and Pasta

I found this on a blog and tried it the other night! It turned out really good, next time I think I will use a little less oil and add some vegies to it!!

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Taos Chicken and Pasta

1/4 cup soy sauce

1/4 tsp garlic powder

1/3 cup vegetable oil

1 large bell pepper, cubed

1/2 cup chicken broth (I substitute 1/2 cup water mixed with 1/2 tsp bouillon)

1 tbsp dried basil leaves

1/2 tsp ginger

1 tbsp cornstarch

1 lb chicken breasts, raw

1 lb pasta of choice (bow tie is our favorite)

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~~Combine soy sauce, broth, oil, basil, ginger and garlic powder. Marinate this mixture with the chicken (cubed) for 2-3 hours in the refrigerator. Stir or mix occasionally.

~~Pour off marinade and save. In large skillet, coated with non-stick spray, cook chicken until lightly browned and no longer pink in the center. Add bell pepper or any other vegies you may want and saute 5 minutes.

~~Remove from skillet and add marinade to skillet. Stir in cornstarch and cook until thickened. Add back chicken and vegies.

~~Cook pasta according to package directions. Serve over cooked pasta.

Serves 8.