Category : Poultry
Author : Rita
Hits : 3695
Date : 10/02/2005
7 1/2 oz. (3 cups) uncooked bow tie pasta (farfalle)1/8 teaspoon curry powder2 teaspoons soy sauce1/2 to 3/4 lb. chicken breast strips for stir-frying, cut in half crosswise1 tablespoon oil1 (1-lb.) pkg. Green Giant® Create A Meal!® Frozen Stir-Fry Szechuan Meal Starter2 teaspoons lime juice1 teaspoon peanut butter3/4 cup purchased Alfredo sauce3 tablespoons coconut3 green onions, slicedLime wedges, if desired
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 frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, 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, onions, and peanuts from packet over each serving. Garnish each with lime wedge.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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