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Bow-Thai Chicken

Total Time: 25 Minutes

3 cups uncooked bow-tie (farfalle) pasta (7 1/2 oz)
1/8 tsp curry powder
2 tsp soy sauce
1/2 to 3/4 lb chicken breasts, sliced and cut in half crosswise
1 Tbsp vegetable oil
1 bag frozen stir-fry vegetables
1 Asian seasoning packet (from Ramen, etc.)
2 tsp lime juice
1 tsp creamy peanut butter
3/4 cup Alfredo sauce
3 Tbsp coconut
3 medium green onions, sliced (3 tablespoons)
1 cup peanuts

In 3-quart saucepan, cook pasta as directed on package; drain. Return to saucepan; cover to keep warm.

Meanwhile, in 10-inch skillet or work, heat oil over medium-high heat. Add chicken and soy sauce; sprinkle chicken with curry powder. Cook and stir 4 to 5 minutes or until no longer pink in center.

Add frozen vegetables and Asian seasoning pack. 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.

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.

Makes 4 servings. Per serving: Calories 480; Total Fat 26g; Cholesterol 105mg; Sodium 1270mg; Total Carbohydrate 38g (Dietary Fiber 4g); Protein 25g

GE (http://www.geappliances.com/recipes/bow-thai_chicken.htm)