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Thai Chicken Fettucine Salad Recipe

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This recipe for Thai Chicken Fettucine Salad, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Borman


1 c. Pace Picante sauce
c. chunky peanut butter
2 Tbsp. honey
2 Tbsp. orange juice
1 tsp. soy sauce
tsp. ground ginger
6 oz dry fettucine, cooked according to directions, well drained
3 chicken breast halves, boned, skinned, & cut into 1-inch pieces
2 Tbsp. vegetable oil
c. coarsely chopped cilantro
c. peanut halves
c. thin red bell pepper strips
Optional: lettuce leaves

Combine first six ingredients in small saucepan. Cook and stir over low heat until blended and smooth. Reserve of Picante mixture. Toss remaining mixture with hot cooked pasta.

Cook chicken in oil until browned and cooked through, about five minutes. Add reserved Picante mixture; mix well. Line each plate with lettuce leaf. Arrange fettucine on lettuce; top with chicken mixture. Sprinkle with cilantro, peanut halves, and pepper strips. Serve at room temperature. Yum!




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