GE Recipes
Bow-Thai Chicken
Prep Time: 25 Minutes; Start to Finish: 25 Minutes
Makes: 4 servings
Ingredients
- 3 cups uncooked bow-tie (farfalle) pasta (7 1/2 oz)
- 1/8 teaspoon curry powder
- 2 teaspoons soy sauce
- 1/2 to 3/4 lb chicken breast strips for stir-fry, cut in half crosswise
- 1 tablespoon CRISCO® Pure Vegetable Oil
- 1 bag (1 lb 5 oz) Green Giant® Create a Meal!® frozen Szechuan stir-fry meal starter
- 2 teaspoons lime juice
- 1 teaspoon JIF® Creamy Peanut Butter
- 3/4 cup Alfredo sauce
- 3 tablespoons coconut
- 3 medium green onions, sliced (3 tablespoons)
- Lime wedges, if desired
Nutritional Information
1 Serving: Calories 480 (Calories from Fat 240); Total Fat 26g (Saturated Fat 11g); Cholesterol 105mg; Sodium 1270mg; Total Carbohydrate 38g (Dietary Fiber 4g); Protein 25g
% Daily Value: Vitamin A 60%; Vitamin C 20%; Calcium 20%; Iron 15%
Exchanges: 2 Starch, 1 Vegetable, 2 1/2 Very Lean Meat, 4 1/2 Fat
Richmond, VA
Bake-Off® Contest 40, 2002
2008 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2008
®CRISCO is a trademark of The J.M. Smucker Company
®JIF is a trademark of The J.M. Smucker Company
Preparation
1. In 3-quart saucepan, cook pasta as directed on package; drain. Return to saucepan; cover to keep warm.
2. Meanwhile, in medium bowl, mix curry powder and soy sauce. Add chicken; toss to coat. In 10-inch skillet or work, heat oil over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
3. Add frozen sauce and vegetables from meal starter; heat to boiling. Reduce heat; cover and cook 6 to 9 minutes, stirring frequently, until vegetables are crisp-tender. Stir in lime juice and peanut butter.
4. Stir Alfredo sauce into cooked pasta to coat. Spoon vegetable mixture over pasta mixture; stir until well mixed. Spoon onto individual serving plates; top with coconut, onions, and peanuts from packet. Garnish each with lime wedge.
High Altitude (3500-6500 ft): No change.