Bow-Thai Chicken (serves four to five)(1) 4 cups of pasta (8 ounces)(2) 1 flattened teaspoon curry powder(3) 3 teaspoons soy sauce(4) 1 lb chicken breast(5) 2 tablespoons Vegetable Oil(6) 3 medium green onions (sliced)(7) 1 bag (~1 lb) frozen Szechuan stir-fry meal starter(8) 2 teaspoons lime juice(9) 1 cup Alfredo sauce(10) 3 tablespoons coconut (Shredded)
Preparation and Cooking:
Cut chicken into stir-fry strips cross-wise, wash and set aside.
In a large saucepan, bring 5 cups of water to a boil, add teaspoon of oil, add pasta, stir and let cook until done (about 10 minutes), drain, cover to keep warm.
Meanwhile, in medium bowl, mix curry powder and soy sauce. Add chicken; toss to coat.
Using 10-inch skillet or wok, heat oil over medium-high heat. Add coated chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
Add frozen sauce and vegetables from meal starter; heat to boiling. Reduce heat; cover and cook 6 to 9 minutes, stirring frequently, until vegetables are crisp-tender. Stir in lime juice.
Add onions and stir
Stir Alfredo sauce into cooked pasta; mix properly. Spoon vegetable mixture over pasta mixture; stir until well mixed.
Serve onto individual serving plates; top with coconut.
Bon appétit!
IMDiversity.com is committed to presenting diverse points of view.
However, the viewpoint expressed in this article is the opinion of
the author and is not necessarily the viewpoint of the owners or
employees at IMD.
