Bow-Thai Chicken

• 7 1/2 ounces uncooked bow tie pasta (farfalle 3 cups)
• 1/8 teaspoon curry powder
• 2 teaspoons soy sauce
• 1/2 lb chicken breast, strips for stir-frying
• 1 tablespoon oil
• 1 (1 lb) package green giant create a meal frozen stir-fry szechuan meal starter frozen mixed vegetables
• 2 teaspoons lime juice
• 1 teaspoon peanut butter
• 3/4 cup alfredo sauce
• 3 tablespoons coconut
• 3 green onions, sliced
• 1 lime, cut into wedges

1. Cook pasta in large saucepan as directed on package.
2. Drain; return to saucepan and cover to keep warm.
3. Meanwhile, in medium bowl, combine curry powder and soy sauce.
4. Add chicken strips; toss to coat.
5. Heat oil in large skillet or wok over medium-high heat until hot.
6. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
7. Add frozen sauce and vegetables from meal starter.
8. Bring to a boil.
9. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
10. Stir in lime juice and peanut butter.
11. Add Alfredo sauce to cooked pasta; toss to coat.
12. Spoon vegetable mixture over pasta mixture; stir well.
13. Spoon onto individual serving plates.
14. Sprinkle coconut, onions, and peanuts from packet over each serving.
15. Garnish each with lime wedge.

pasta, curry powder, soy sauce, chicken breast, oil, mixed vegetables, lime juice, peanut butter, alfredo sauce, coconut, green onions, lime

Taken from www.food.com/recipe/bow-thai-chicken-86663 (may not work)