Bow-Thai Chicken
Source of Recipe
Pillsbury / Kroger Calendar
Recipe Introduction
This is another big winner in the 2002 Pillsbury Bake-Off Contest submitted by Mille Meehan of Richmond, Viginia.
List of Ingredients
7 1/2 oz. (3 cups) uncooked bow tie pasta (farfalle)
1/8 teaspoon curry powder
2 teaspoons soy sauce
1/2 to 3/4 pounds chicken breast strips for stir-frying, cut in half crosswise
1 tablespoon oil
1 (1 pound) pkg. 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 flaked coconut
3 green onions, sliced
Lime wedges, if desired
Recipe
1. Cook pasta in saucepan to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
2. Meanwhile, in medium 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 with coconut, onions and peanuts from packet. Garnish each serving with lime wedge.
4 Servings
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