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Bow-Thai Chicken

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Bow-Thai Chicken
  • Prep 25 min
  • Total 25 min
  • Ingredients 12
  • Servings 4
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Check out this chicken and bow tie pasta made in Thai style. This flavorful one-dish dinner is made easy with stir-fry Szechuan meal starter.
Updated Aug 26, 2016
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Mille Meehan
Richmond, Virginia

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) 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

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.

Nutrition Information

580 Calories, 26g Total Fat, 28g Protein, 63g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
580
Calories from Fat
235
Total Fat
26g
40%
Saturated Fat
12g
60%
Cholesterol
80mg
27%
Sodium
1610mg
67%
Total Carbohydrate
63g
21%
Dietary Fiber
5g
20%
Sugars
13g
Protein
28g
% Daily Value*:
Vitamin A
56%
56%
Vitamin C
16%
16%
Calcium
16%
16%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 1 Vegetable; 2 Very Lean Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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