Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Picante sauce |
¼ cup | Chunky peanut butter |
2 tablespoons | Honey |
2 tablespoons | Orange juice |
1 teaspoon | Soy sauce |
½ teaspoon | Ground ginger |
6 ounces | Fettuccine; cook, drain -- |
\N \N | Hot |
2 tablespoons | Vegetable oil |
3 \N | Chicken breast halves boneless, skinless, cut into 1\" pieces |
\N \N | Lettuce leaves (opt) |
¼ cup | Cilantro -- coarse chopped |
¼ cup | Peanut halves |
¼ cup | Red pepper -- thin strips cut in halves |
\N \N | PATTI - VDRJ67A----- |
Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a small saucepan. Cook and stir over low heat until blended and smooth. Reserve ¼ cup of sauce mix. Place fettuccine in large bowl. Pour remaining sauce over fettuccine; toss gently to coat. Cook chicken in oil in skillet over medium-high heat untilbrowned and cooked, about 5 minutes. Add reserved ¼ cup picante sauce mix; Top with chicken mixture. Sprinkle cilantro, peanut halves and red pepper strips over top. Refrigerate until cooled to room temperature. Serve with additional picante sauce.
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