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Thai Chicken Fettuccine Salad Recipe


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     Thai Chicken Fettuccine Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

3 boneless skinless chicken breast havles (about 15 oz)
6 oz fettuccine
1 cup PACE* Picante Sauce
1/4 cup chunky peanut butter
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon soy sauce
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
Lettuce or savoy cabbage leaves (optional)
1/4 cup coarsley chopped cilantro (optional)
1/4 cup peanut halves (optional)
1/4 cup thin red pepper strips, cut into halves (optional)
Additonal PACE* Picante Sauce (optional)

Cut chicken into 1 inch pieces, set aside. Cook pasta according to package directions. Drain in colander
While pasta is cooking, combine 1 cup picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup picante sauce mixture. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta; toss gently to coat
Heat oil in large skillet over medium-high heat until hot. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in the center. Add reserved 1/4 cup picante sauce mixture; mix well
Arrange pasta on lettuce-lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and pepper strips. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish as desired.

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