Bow-Thai Chicken

*R*A*Z*Z*Y*'s Note:

A frozen meal starter wraps up exciting flavors of Thailand! YUM! This recipe won the 2002 Pillsbury Bake-Off!!

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 7 ½ ounces uncooked bow tie pasta (farfalle 3 cups)
• 1⁄8; teaspoon curry powder
• 2 teaspoons soy sauce
• ½ lb chicken breast , strips for stir-frying
• 1 tablespoon oil
• 1 (1 lb) package green giant create a meal frozen stir-fry szechuan meal starter frozen mixed vegetables
• 2 teaspoons lime juice
• 1 teaspoon peanut butter
• ¾ cup alfredo sauce
• 3 tablespoons coconut
• 3 green onions , sliced
• 1 lime , cut into wedges

Directions:

1. Cook pasta in large saucepan as directed on package.
2. Drain; return to saucepan and cover to keep warm.
3. Meanwhile, in medium bowl, combine curry powder and soy sauce.
4. Add chicken strips; toss to coat.
5. Heat oil in large skillet or wok over medium-high heat until hot.
6. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
7. Add frozen sauce and vegetables from meal starter.
8. Bring to a boil.
9. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
10. Stir in lime juice and peanut butter.
11. Add Alfredo sauce to cooked pasta; toss to coat.
12. Spoon vegetable mixture over pasta mixture; stir well.
13. Spoon onto individual serving plates.
14. Sprinkle coconut, onions, and peanuts from packet over each serving.
15. Garnish each with lime wedge.

Reviews

[Mindi Bunch]

Pretty tastey. I doubled the recipe and substituted marinary for half of the alfredo sauce. Added a nice zing to it. It took me quite a bit longer than 25 minutes to prepare the dish, though.