Finger Lickin’ Good Chicken

Bow-Thai Chicken

Mille Meehan of Richmond, VA
Prep Time: 25 min.
Makes 4 servings.

• 7-1/2 oz. (3 cups) uncooked bow tie pasta (farfalle)
  
• 1/2 tsp curry powder
  
• 2 tsp soy sauce
  
• 1/2 to 3/4 lb. chicken breast strips for stir-frying, cut in half crosswise
  
• 1 tbsp oil
  
• 1 (1-lb) pkg. Green Giant® Frozen Szechuan Stir Fry Meal Starter
  
• 2 tsp lime juice
  
• 1 tsp peanut butter
  
• 3/4 cup purchased Alfredo sauce
  
• 3 tbsp coconut
  
• 3 green onions, sliced
  
• Lime wedges, if desired

1. Cook past in large saucepan to desired doneness as directed on package. Drain; return to saucepan. 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 4-5 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 6-9 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.