Thai chicken fettuccine salad

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 --
Hot
2 tablespoons Vegetable oil
3 Chicken breast halves boneless, skinless, cut into 1" pieces
Lettuce leaves (opt)
¼ cup Cilantro -- coarse chopped
¼ cup Peanut halves
¼ cup Red pepper -- thin strips cut in halves
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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