Category : Poultry
Author : Rita
Hits : 4046
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.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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