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Mille Meehan combined her favorite Thai flavors with two popular Italian ingredients, Alfredo sauce and bow tie pasta, to create this prize-winning recipe. You will enjoy this tasty main dish as much as the clever name!


7 1/2 ounces (3 cups) uncooked bow tie pasta (farfalle)
1/8 teaspoon curry powder
2 teaspoons soy sauce
1/2 to 3/4 pound chicken breast strips for stir-frying, cut in half crosswise
1 tablespoon oils
1 (1-pound) package frozen stir-fry vegetables and zesty Szechuan sauce meal starter
2 teaspoons lime juice
1 teaspoon peanut butter
3/4 cup purchased Alfredo sauces
3 tablespoons coconut
3 green onions, sliced
Lime wedges, if desired


Cook pasta in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.

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.

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.

Add Alfredo sauce to cooked pasta; toss to coat. Spoon vegetable mixture over pasta mixture; stir well. Spoon onto individual serving plates. Sprinkle with coconut, onions and peanuts from packet. Garnish each serving with lime wedge.


From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.