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Thai Chicken Fettucine Recipe

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This recipe for Thai Chicken Fettucine, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Pace picante sauce
1/4 cup chunk-style peanut butter
2 tbsp. honey
1 tbsp. orange juice
1 tsp. soy sauce
1/2 tsp. ground ginger
6 oz. dry fettucine, cooked according to package directions, well-drained
3 boneless chicken breast halves, cut into 1-in pieces (about 12 oz.) and season with salt and pepper
1/4 cup coarsley chopped cilantro
1/4 cup peanut halves
1/4 cup very thin, short red bell pepper strips

Directions:
Directions:
Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4-cup picante sauce misture; toss remaining picante sauce mixture with hot cooked fettucine.

Cook pepper in oil in large skillet until crisp tender. Remove from pan and keep warm. Cook chicken until browned and cooked through, about 5 minutes. Add reserved picante sauce mixture and cooked peppers; mix well.

When serving, sprinkle with cilantro and peanut halves.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
We usually cook a whole box of fettucine and double the sauce recipe. Very tasty!

 

 

 

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