thai chicken peanut butter pasta

Categories
Poultry
Pasta/rice
Yield
4 servings
MeasureIngredient
  WILSON BWVB02B chicken breasts (approx.
8 ounces ), boned, skinn
  Cut in 1 inch pieces
2 tablespoons Olive oil
1 cup Salsa such as Pace picante
  Sauce
⅓ cup Smooth or chunky peanut --
  Butter
2 tablespoons Orange juice
2 tablespoons Sugar
½ teaspoon Ground ginger
2 tablespoons Soy sauce
6 ounces Fresh pasta (preferably --
  Fettuccine)
¼ cup Red pepper -- halved and
  Cut
  In
¼ cup Cilantro -- coarsely
  Chopped
½ cup Peanut halves
  Thin strips

Cook chicken in olive oil over medium-high heat until browned, approximately 5 minutes. Combine salsa, peanut butter, orange juice, sugar, ginger and soy sauce in small saucepan and blend over low heat until smooth. At same time bring 2 quarts hot water to boil and cook pasta 2-3 minutes and drain. Combine chicken, the peanut butter sauce, pasta and red peppers. Toss and top with cilantro and peanuts before serving hot or at room temperature.

Recipe by Carrol Wagoner of La Jolla, CA, 3rd place winner in the San Diego Union-Tribune cooking contest, June 8, 1994.

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