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
Preparation
Cook pasta in large saucepan as directed on package. Drain; return to saucepan and 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 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.
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.
