Thai Chicken Pasta

• 16 ounces, weight Jarred Chunky Salsa (medium Or Hot)
• 1/4 cups Reduced Sodium Soy Sauce
• 2 Tablespoons Honey
• 1 whole Orange, Juiced
• 3 cloves Garlic, Chopped
• 1/2 cups Chunky Peanut Butter
• 1 Tablespoon Olive Oil
• 1 pound Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
• 3/4 pounds Fettuccine
• 1 whole Red Pepper, Thinly Sliced
• Green Onions, Cilantro, Crushed Peanuts, For Topping

1. In a small saucepan combine the salsa, soy sauce, honey, orange juice, garlic, and peanut butter.
2. Stir until completely combined.
3. Simmer over low heat, stirring occasionally, until it thickens a bit.
4. In a large skillet heat the olive oil over medium heat.
5. Add the cubed chicken and saute until cooked through.
6. Add about 1/2 cup of the salsa mixture, stir until the chicken is coated.
7. Meanwhile, cook the pasta according to directions and drain.
8. Add the pasta to the chicken in the skillet.
9. Add the remaining sauce to the skillet and toss until combined.
10. Toss in pepper slices.
11. Serve with green onions, cilantro, or chopped peanuts.

salsa, soy sauce, honey, orange, garlic, chunky peanut butter, olive oil, chicken, fettuccine, red pepper, green onions

Taken from tastykitchen.com/recipes/main-courses/thai-chicken-pasta-2/ (may not work)