Recipe - Thai Chicken Fettuccine Salad

PATTI VDRJ67A
1 cup Picante sauce
One fourth cup Chunky peanut butter
2 tablespoon Honey
2 tablespoon Orange juice
1 teaspoon Soy sauce
One half teaspoon Ground ginger
6 ounce Fettuccine; cook, drain
Hot
2 tablespoon Vegetable oil
3 Chicken breast halves
Boneless, skinless cut
In 1" pieces
Lettuce leaves (opt)
One fourth cup Cilantro coarse chopped
One fourth cup Peanut halves
One fourth cup Red pepper thin strips
Cut in halves

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 One fourth 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 mediumhigh heat until browned and cooked, about 5 minutes.
Add reserved One fourth cup picante sauce mix; mix well. Arrange fettuccine over
lettuce lined platter. 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 :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip