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Bake-Off® Contest 40, 2002
Richmond, Virginia

Bow-Thai Chicken

Check out this chicken and bow tie pasta made in Thai style. This flavorful one-dish dinner is made easy with Green Giant® Create a Meal!® stir-fry Szechuan meal starter.

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  • prep time 25 min
  • total time 25 min
  • ingredients 12
  • servings 4
 

Ingredients

3
cups uncooked bow tie pasta (farfalle), about 7 1/2 oz
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
bag (19 oz) Green Giant® Create a Meal!® frozen stir-fry Szechuan 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 contents from meal starter. Bring to a boil. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender and sauce chips are melted, 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 and onions over each serving. Garnish each with lime wedge.
  • 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 contents from meal starter. Bring to a boil. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender and sauce chips are melted, 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 and onions over each serving. Garnish each with lime wedge.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
580
(
Calories from Fat
235),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
12g,
12%
),
Cholesterol
80mg
80%;
Sodium
1610mg
1610%;
Total Carbohydrate
63g
63%
(Dietary Fiber
5g
5%
  Sugars
13g
13%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
56%;
Vitamin C
16%;
Calcium
16%;
Iron
20%;
Exchanges:
3 1/2 Starch; 1 Vegetable; 2 Very Lean Meat; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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