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Bow-Thai Chicken

(38)
  10 reviews
  • 25 min prep time
  • 25 min total time
  • 12 ingredients
  • 4 servings
  • Pinterest
    119
  • Facebook
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  • Save
    1K
  • Email
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    4K

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.

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.
  • 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
496.5
Calories from Fat
235
% Daily Value
Total Fat
21.1g
32%
Saturated Fat
4.0g
20%
Cholesterol
57.2mg
19%
Sodium
745.4mg
31%
Total Carbohydrate
50.0g
17%
Dietary Fiber
3.1g
12%
Sugars
3.4g
Protein
25.9g
% Daily Value*:
Vitamin A
56%
56%
Vitamin C
6.10%
6%
Calcium
13%
13%
Iron
10%
10%
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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