Thai Chicken Fettuccine Salad

• 3 boneless skinless chicken breast halves
• 6 ounces fettuccine
• 1 cup Pace Picante Sauce
• 1/4 cup chunky peanut butter
• 2 tbsp honey
• 2 tbsp oj
• 1 tsp soy sauce
• 1/2 tsl ground ginger
• 2 tbsp veg oil
• 1/4 cup coarsely chopped cilantro
• 1/4 cup peanut halves
• 1/4 cup thin red pepper strips, cut into halves

1. 1. Cut chicken into 1 inch pieces, set aside
2. 2. Cook pasta according to package, drain
3. 3. While pasta is cooking, combine 1 cup picante sauce, peanut butter, honey, ok, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup of picante sauce.
4. 4. Place pasta in lare bowl. Pour remaining picante sauce mix over pasta, toss gently
5. 5. Heat oil in large skillet over med-high heat until hot. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on teh outside.
6. 6. Add reserve picante sauce mixture, mix
7. 7. Arrance pasta on lettuce lined platter. PLace chicken mixture on top, top with cilantro, peanut halves, pepper strips.

chicken, fettuccine, sauce, chunky peanut butter, honey, oj, soy sauce, ground ginger, oil, cilantro, peanut halves, thin red pepper strips

Taken from www.epicurious.com/recipes/member/views/thai-chicken-fettuccine-salad-50042534 (may not work)