Preparation / Directions:
Season chicken breasts with garlic powder, paprika, salt and pepper.
Sauté chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce.
Heat to boiling and simmer for 10 minutes. Add green onions and 1/4 cup pistachios.
Prepare rice noodles according to package directions.
Place noodles on heated serving dish, top with chicken breasts and pour sauce over all.
Garnish with additional pistachios.
Crème de Colorado Cookbook (1987)