Thai chicken fettuccine salad
4 servings
Ingredients
| Quantity | 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----- | ||
Directions
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.
Recipe By :