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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Bow-Thai Chicken |
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Serves: 4 Print this RecipeMille Meehan - Richmond, Virginia Bake-Off® Contest 40, 2002 Prize Winner Mille Meehan combined her favorite Thai flavors with two popular Italian ingredients, Alfredo sauce and bow tie pasta, to create this prize-winning recipe. You will enjoy this tasty main dish as much as the clever name! 7 1/2 ounces (3 cups) uncooked bow tie pasta (farfalle) 1/8 teaspoon curry powder 2 teaspoons soy sauce 1/2 to 3/4 pound chicken breast strips for stir-frying, cut in half crosswise 1 tablespoon oil 1 (1-pound) package frozen stir-fry vegetables and zesty Szechuan sauce meal starter 2 teaspoons lime juice 1 teaspoon peanut butter 3/4 cup purchased Alfredo sauces 3 tablespoons coconut 3 green onions, sliced Lime wedges, if desired Cook pasta in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm. 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. 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. 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. Nutrition Per Serving: Calories 560; Protein 33g; Carbohydrate 64g; Fat 19g; Sodium 1540mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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