Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Bow-Thai Chicken




Source of Recipe


Pillsbury


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 lb. chicken breast strips for stir-frying, cut in half crosswise
1 tablespoon oil
1 (1-lb.) 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 coconut
3 green onions, sliced
Lime wedges, if desired


Recipe



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.