Bow-Thai Chicken

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.