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Combine soy sauce, oil, wine, basil, red pepper flakes, ginger and garlic powder and marinate chicken with for 2 to 3 hours, refrigerated. Stir occassionally. Meanwhile, cook pasta according to directions.
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Pour off marinade and save. In a large skillet, cook chicken until lightly browned and no longer pink in the center. Add red pepper and saute 5 minutes; remove from skillet and add marinade to skillet. Stir in cornstarch and cook until thickened. add cooked chicken, peppers and nuts. Serve mixture ove cooked pasta.
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