Title: Thai Chicken Fettuccine Salad
Categories: Poultry
Yield: 4 Servings

		PATTI - VDRJ67A-----
1	c	Picante sauce
1/4	c	Chunky peanut butter
2	tb	Honey
2	tb	Orange juice
1	ts	Soy sauce
1/2	ts	Ground ginger
6	oz	Fettuccine; cook, drain --
		Hot
2	tb	Vegetable oil
3		Chicken breast halves
		Boneless, skinless -- cut
		In 1" pieces
		Lettuce leaves (opt)
1/4	c	Cilantro -- coarse chopped
1/4	c	Peanut halves
1/4	c	Red pepper -- thin strips
		Cut in halves

Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup of sauce mix. Place fettuccine in large bowl. Pour remaining sauce over fettuccine; toss gently to coat. Cook chicken in oil in skillet over medium-high heat until browned and cooked, about 5 minutes. Add reserved 1/4 cup picante sauce mix; mix well. Arrange fettuccine over lettuce lined platter. Top with chicken mixture. Sprinkle cilantro, peanut halves and red pepper strips over top. Refrigerate until cooled to room temperature. Serve with additional picante sauce.

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 ~0800

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