Thai Chicken Noodles

• One 4.9 oz. package Farmhouse(R) Fettuccine Alfredo Pasta
• 3/4 lb. boneless chicken, cut in strips
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped *
• 1/4 teaspoon fresh ginger, grated
• 2 Tablespoons olive or vegetable oil
• 1-1/3 cups hot water
• 2/3 cup milk
• 1 Tablespoon soy sauce
• 2 teaspoons sugar
• 1 cup red or green bell pepper, sliced
• 1 cup scallions, 1/2-inch pieces, sliced
• 1/4 cup chunky peanut butter
• 3 Tablespoons fresh lime juice
• 1 Tablespoon chopped cilantro

1. In a large skillet, saute chicken with garlic, jalapeno and ginger in oil until chicken is no longer pink.
2. Add hot water, milk, soy sauce, sugar, pasta and contents of seasoning packet; bring to a boil.
3. Reduce heat and cook uncovered over medium-low heat 5 minutes, stirring frequently.
4. Add bell pepper and scallions to skillet and cook 5 minutes more.
5. Stir in peanut butter, lime juice and cilantro; heat through.
6. *Include jalapeno seeds for a spicier dish.

pasta, boneless chicken, garlic, pepper, fresh ginger, olive, water, milk, soy sauce, sugar, red, scallions, chunky peanut butter, lime juice, cilantro

Taken from www.epicurious.com/recipes/member/views/thai-chicken-noodles-50145261 (may not work)