1/4 c. dry vermouth
3 tsp. cornstarch
1/2 tsp. salt
4 lg. skinless boneless chicken breast halves
1/4 c. olive oil
4 med. red bell peppers, cut into strips
1/4 c. sliced green onion
2 tbsp. minced fresh parsley
2 garlic cloves, minced
1/2 tsp. red pepper flakes
1/2 c. chopped fresh basil
Cooked pasta

Combine vermouth, cornstarch, and salt. Pour over chicken. Marinate 1/2 hour, turning chicken occasionally. Heat oil in medium skillet. Remove chicken, reserve marinade. Cook chicken in oil until browned. Add bell pepper, onion, parsley, garlic, and red pepper flakes. Cook 2-3 minutes. Add reserved marinade. Cover, cook 10 minutes. Just before serving, add basil, toss. Serve with pasta. Serves 4.