Thai chicken peanut butter pasta
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.
Recipe By :