Bow-Thai Chicken Recipe

Bow-Thai Chicken Recipe

  • 7 1/2 ounces uncooked bow tie pasta (farfalle)
  • 1/8 teaspoon curry powder
  • 2 teaspoons soy sauce
  • 1/2 pound chicken breast strips for stir-frying, cut in half crosswise
  • 1 tablespoon oil
  • 1 (1 pound) package Green Giant® Create A Meal!® frozen szechuan stir fry meal starter
  • 2 teaspoons lime juice
  • 1 teaspoon peanut butter
  • 3/4 cup purchased Alfredo sauce
  • 3 tablespoons coconut
  • 3 green onions, sliced
  • Lime wedges (optional)
  1. Cook pasta in large saucepan as directed on package. Drain; return to saucepan and cover to keep warm.
  2. Meanwhile, in medium bowl, combine curry powder and soy sauce. Add chicken strips; toss to coat. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
  3. Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Stir in lime juice and peanut butter.
  4. Add Alfredo sauce to cooked pasta; toss to coat. Spoon vegetable mixture over pasta mixture; stir well. Spoon onto individual serving plates. Sprinkle coconut, onions, and peanuts from packet over each serving. Garnish each with lime wedge.
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