THAI CHICKEN FETTUCcINE
Save time by substituting a 16-ounce jar of your favorite picante sauce for the homemade version here.

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Peanut Sauce:

¼ cup peanut butter

2 tablespoons honey

2 tablespoons orange juice

1 teaspoon soy sauce

1 teaspoon fresh ginger

Fettuccine:

8 ounces fettuccine, cooked al dente

1 teaspoon vegetable oil

3 boneless, skinless chicken breasts, cut in 1-inch pieces

¼ cup cilantro, chopped

2 tablespoons chopped peanuts

1 cup red, yellow, and orange
bell peppers, sliced

Picante Sauce:

1 10½-ounce can tomato puree

1 4½-ounce can chopped
green chilies

2 tablespoons onion, minced

2 tablespoons green bell
pepper, chopped

1 clove garlic

1 teaspoon white vinegar

½ teaspoon salt

¼ teaspoon celery seed

¼ teaspoon crushed red pepper

1/8 teaspoon hot pepper sauce

If preparing your own picante sauce, combine ingredients in a medium saucepan. Bring to a boil, reduce, and simmer for 10 minutes. Remove from heat.

Combine 1 cup picante sauce and peanut sauce ingredients. Cook over low heat until smooth. Remove from heat. Toss cooked fettuccine with ¼ cup picante/peanut sauce mixture. Place
in serving bowl and set aside.

Heat oil in a large skillet and sauté chicken until brown and cooked through, 4 to 6 minutes. Add remaining picante/peanut sauce to chicken and stir well. Arrange chicken on fettuccine. Sprinkle chicken with cilantro, peanuts, and colored peppers. Serve hot or at room temperature with any extra
picante on the side.

To freeze this recipe for easy preparation later, simply store the picante/peanut sauce in a large Ziploc bag. In smaller Ziploc bags, store chicken pieces, peppers, and peanuts. Thaw in the fridge on the day you plan to serve. Cook your fettuccine and chicken as described above, chop up some cilantro, and serve!

Rice Twist: Substitute cooked rice for the fettuccine if you like.