| Amount | Measure | Ingredient — Preparation |
| 1/2 | lb | chicken breast — cut into bite sized chunks |
| 1/2 | cup | onion — sliced into rings and then quartered |
| 3 | cloves | garlic — minced |
| 1/2 | tsp | dried basil |
| salt | ||
| chile pepper flakes | ||
| 1/2 | cup | green bell pepper — sliced like the onions |
| 4 | cups | chicken broth |
| 1/4 | lb | angle hair pasta |
| 1/2 | cup | frozen corn |
| 2 | tbsp | flour |
| 2 | tbsp | olive oil |
| 1/2 | tbsp | soy sauce |
| 1.5 | cups | soy milk |
Put the chicken breast pieces and onion into a 2 quart pot and cook at medium heat until onion starts to become transparent. (you might need a little oil to keep from sticking, might not.) Then add the garlic and basil; then salt and chile pepper flakes to taste. Add the green bell pepper. Stir this up and let it cook for about a minute.
Add the broth, and bring up the heat to get it to a boil. Once boiling, add the pasta. (you may want to break the noodles into smaller pieces.) Cover and turn heat down to a simmer. Let this simmer for about 6 minutes.
While that is simmering, mix the flour, oil, and soy sauce in a small bowl or measuring cup. Slowly add the soy milk to the paste, stirring to keep an even consistency.
When the noodles are soft, add the corn. If you are using frozen corn, give it a minute or two over medium heat to defrost the corn. Then add the flour soy milk mixture, stirring well.