Serves: 4
Total Calories: 379

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 oil
1 (1-pound) package frozen stir-fry vegetable and zesty Szechuan sauce meal starter
2 teaspoons lime juice
1 teaspoon peanut butter
3/4 cup purchased Alfredo sauce
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.

Nutrition Per Serving: Calories 560 Protein 33g Carbohydrate 64g Fat 19g Sodium 1540mg

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

Nutritional Facts:

Serves: 4
Total Calories: 379
Calories from Fat: 70

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