Thai chicken peanut butter pasta

Yield: 4 servings

Measure Ingredient
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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