Thai pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Salsa |
| ½ | cup | Chunky peanut butter |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Orange juice |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Crushed red pepper |
| ½ | teaspoon | Ground ginger |
| 3 | cups | Cooked fettuccine; (about 6 ounces dry) |
| 2 | cups | Cubed cooked chicken |
| 1 | pack | Salad greens; (16 ounces) |
Directions
In a large skillet, combine the salsa, peanut butter, honey, orange juice, soy sauce, crushed red pepper, and ginger over low heat and cook until heated through, stirring occasionally. Stir in the fettuccine and chicken until evenly coated. Place the salad greens on a serving platter and top with the fettuccine mixture. Toss just before serving.
Note: I like to give the finished dish even more color by garnishing it with diced red bell pepper and/or chopped fresh cilantro. Oh — if you don't have fettuccine on hand, you can use your favorite type of pasta, like linguine, bow ties, or almost any flat noodle.
Air date: January 25, 1999.
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