Bow-thai Chicken

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 7 1/2 ounces uncooked bow tie pasta (farfalle 3 cups)
• 1/8 teaspoon curry powder
• 2 teaspoons soy sauce
• 1/2 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
• 3/4 cup alfredo sauce
• 3 tablespoons coconut
• 3 green onions, sliced
• 1 lime, cut into wedges

Recipe

• 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.