BOW-THAI CHICKEN
A frozen meal starter wraps up exciting flavors of Thailand! YUM! This recipe won the 2002 Pillsbury Bake-Off!!
Provided by RAZZY
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in large saucepan as directed on package.
- Drain; return to saucepan and 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 coconut, onions, and peanuts from packet over each serving.
- Garnish each with lime wedge.
Nutrition Facts : Calories 465.9, Fat 16.4, SaturatedFat 6.4, Cholesterol 81.2, Sodium 278.7, Carbohydrate 58.1, Fiber 8.2, Sugar 2.2, Protein 24.6
BOW-THAI CHICKEN
Provided by Deb14453
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta in a large saucepan as directed on package. Drain and return to saucepan. Cover to keep warm. Meanwhile, in a medium bowl, combine curry powder and soy sauce. Add chicken strips and toss to coat. Heat oil in a large skillet or wok over medium-high heat until hot. Add chicken, then cook and stir for 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 for 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 and toss to coat. Spoon vegetable mixture over pasta mixture, stirring well. Spoon onto individual serving plates. Sprinkle coconut, onions and peanuts from packet over each serving. Garnish each with lime wedge.
BOW-THAI CHICKEN
Number Of Ingredients 12
Steps:
- 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 1540mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHEESY BOW TIE CHICKEN
Here's a super-simple dish that tastes like it's straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Heat cheese dip according to package directions. Meanwhile, in a Dutch oven, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return to pan., Stir in chicken, cheese dip, peppers, olives, salt and pepper, adding enough reserved pasta water to reach a creamy consistency; heat through.
Nutrition Facts : Calories 453 calories, Fat 12g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 795mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.
BOW THAI SALAD
Chicken breast pieces and your favorite veggies may be added. But made Vegetarian using just minimal ingredients of pasta, broccoli slaw, carrots, and scallions, this easy salad is incredibly tasty. The dressing is to die for!!
Provided by Debs Recipes
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make the dressing by blending the first ten ingredients in a food processor or blender until emulsified. Stir in cilantro and red pepper. Taste and add salt if desired. Make in advance, if possible, and store in refrigerator to blend flavors. The dressing will thicken once chilled, but will still coat the salad easily and evenly when tossed.
- Cook pasta according to package directions. While it's still boiling and about one minute away from being done, add broccoli slaw and matchstick carrots (along with any other veggies to be blanched such as snow peas or small broccoli florets) to the cooking pot. Bring back to a boil for no more than one minute in order to blanch the veggies and finish cooking the pasta, then drain and rinse both under cold water. This process enhances color and flavor while keeping the veggies crisp-tender.
- Combine the drained pasta-veggie mixture with scallions (and any other raw veggies you choose such as thinly sliced red pepper, cucumber, or bean sprouts) and toss everything with the delicious Thai-style dressing. Serve immediately or chill.
BOW-THAI CHICKEN
Number Of Ingredients 12
Steps:
- 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 1540mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SWEET THAI-STYLE CHICKEN BOWL
This is a fresh and sweet Thai-style dish, with great flavor and lots of room for creative tweaking. Enjoy!
Provided by live2eat
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
- Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
- Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
- Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.
Nutrition Facts : Calories 668.6 calories, Carbohydrate 90.5 g, Cholesterol 32.3 mg, Fat 26.3 g, Fiber 4.2 g, Protein 22.6 g, SaturatedFat 14.9 g, Sodium 1785.4 mg, Sugar 39.8 g
THAI CHICKEN
This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.
Provided by Debora
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
- Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
- Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g
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