BOW-THAI CHICKEN

Bow-Thai Chicken image

Provided by @MakeItYours

Number Of Ingredients 12

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3 cups uncooked bow-tie (farfalle) pasta (7 1/2 oz)
1/8 teaspoon curry powder
2 teaspoons soy sauce
1/2 to 3/4 lb chicken breast strips for stir-fry, cut in half crosswise
1 tablespoon CRISCO® Pure Vegetable Oil
1 bag (1 lb 5 oz) Green Giant® Create a Meal!® frozen Szechuan stir-fry meal starter
2 teaspoons lime juice
1 teaspoon JIF® Creamy Peanut Butter
3/4 cup Alfredo sauce
3 tablespoons coconut
3 medium green onions, sliced (3 tablespoons)
Lime wedges, if desired

Steps:

In 3-quart saucepan, cook pasta as directed on package; drain. Return to saucepan; cover to keep warm.
Meanwhile, in medium bowl, mix curry powder and soy sauce. Add chicken; toss to coat. In 10-inch skillet or work, heat oil over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
Add frozen sauce and vegetables from meal starter; heat to boiling. Reduce heat; cover and cook 6 to 9 minutes, stirring frequently, until vegetables are crisp-tender. Stir in lime juice and peanut butter.
Stir Alfredo sauce into cooked pasta to coat. Spoon vegetable mixture over pasta mixture; stir until well mixed. Spoon onto individual serving plates; top with coconut, onions, and peanuts from packet. Garnish each with lime wedge.
High Altitude (3500-6500 ft): No change.