(Be sure to read all the way to the bottom...I've posted a "long" way to cook it, and a "quick/easy" way to cook it.)
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)
--Combine soy sauce, broth, oil, basil, ginger and garlic powder. marinate with chicken (cubed) for 2-3 hours, refrigerated. Stir occasionally. Pour off marinade and save. In large skillet, coated with non-stick spray, cook chicken until lightly browned and no longer pink in center. Add bell pepper and saute 5 minutes. Remove from skillet and add marinade to skillet. Stir in cornstarch and cook until thickened. Add back chicken and peppers. Cook pasta according to package directions. Serve over cooked pasta. Serves 8.
I tend to alter the way I make it from the original recipe--mainly for ease and to make it quicker. Often I make it without even marinating the chicken (no longer than just mixing it together). Usually I just mix all the ingredients together and then "stir-fry" all of it together (except the cornstarch) in the pan until the chicken is no longer pink, then I add the cornstarch. I feel like it skips a ton of steps, and still tastes great...but if you're a purist, then you'd better stick to the recipe! (:
One more thing: I've tried playing with the amounts of pasta. When I mix everything together I sometimes feel like the pasta dulls the flavor a bit. Sometimes I put in just slightly less than 1 lb. pasta (maybe about 3/4 of a pound?)...but if you're pouring the sauce over the top of individual servings of noodles, you can easily decide to add more or less to taste.