7 or 8 oz uncooked bow-tie (farfalle) pasta
1/8 teaspoon curry powder
2 teaspoons fish sauce or soy sauce
1/2 to 3/4 lb chicken breast strips, cut in half crosswise
1 TBSP vegetable oil
1 12 oz pkg Pictsweet Steam’able Asian vegetables
1 tsp Sriacha HOT chili sauce (or your favorite hot sauce) or to taste
2 tsp lime juice
1 TBSP creamy peanut butter
1 cup Alfredo sauce
3 TBSP coconut
3 medium green onions, sliced
1/2 cup dry roasted peanuts
Lime wedges (optional)
Cook pasta as directed on package; drain. Return to pan; cover to keep warm.
Meanwhile, mix curry powder and fish sauce (or soy sauce). Add chicken; toss to coat. In a heavy skillet or work, heat oil over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center. Steam vegetables according to pkg directions. Stir into chicken Stir in lime juice, chili sauce and peanut butter. Stir Alfredo sauce into cooked pasta to coat. Spoon vegetable mixture over pasta mixture; stir until well mixed. Transfer to a bowl and top with coconut, onions, and peanuts. Garnish with lime wedges.