Thai Chicken Fettuccine Salad(Makes 4 Servings)

• 1 c. Pace picante sauce (medium)
• 1/4 c. chunky peanut butter
• 2 Tbsp. honey
• 2 Tbsp. orange juice
• 1 tsp. soy sauce
• 1/4 or 1/2 ground ginger
• 6 oz. uncooked fettuccine, hot cooked and drained
• 3 chicken breast halves, boned, skinned and cut into 1-inch pieces (about 12 oz.)
• 2 Tbsp. vegetable oil
• lettuce or savory cabbage leaves (optional)
• 1/4 c. chopped cilantro (coarsely)
• 1/4 c. peanut halves
• 1/4 c. thin red pepper strips, cut in halves
• additional Pace picante sauce (optional)

1. Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan.
2. Cook and stir over low heat until blended and smooth.
3. Reserve 1/4 cup picante sauce mixture. Place fettuccine in large bowl.
4. Pour remaining picante sauce mixture over fettuccine.
5. Toss lightly to coat.
6. Cook chicken in oil in large skillet over medium-high heat until browned, about 5 minutes.
7. Add reserved picante sauce mixture; mix well.
8. Arrange fettuccine over lettuce-lined platter.
9. Top with chicken mixture. Sprinkle cilantro, peanut halves and pepper strips over top. Refrigerate to cool to room temperature.
10. Serve with additional picante sauce, if desired.

picante sauce, chunky peanut butter, honey, orange juice, soy sauce, ground ginger, uncooked fettuccine, chicken, vegetable oil, cabbage, cilantro, peanut halves, thin red pepper, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985691 (may not work)