Thai Chicken Fettuccine Salad
Browse the recipe Thai Chicken Fettuccine Salad
Thai Chicken Fettuccine Salad
YIELD Makes 4 servings
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INGREDIENTS
| 3 | boneless skinless chicken breasts (about 1 pound) |
| 6 | ounces uncooked fettuccine |
| 1 | cup salsa |
| 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 coarsely chopped fresh cilantro |
| 1/4 | cup peanut halves |
| 1/4 | cup thin red pepper strips, cut into halves |
| Additional salsa (optional) | |
PREPARATION:
- Cut chicken into 1-inch pieces; set aside.
- Cook pasta according to package directions; drain.
- While pasta is cooking, combine 1 cup salsa, 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 salsa mixture.
- Place pasta in large bowl. Pour remaining salsa 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 center.
- Add reserved salsa mixture; mix well.
- Arrange pasta on lettuce-lined platter, if desired. Place chicken mixture on pasta. Top with cilantro, peanut halves and pepper strips.
- Refrigerate until mixture is cooled to room temperature. Serve with additional salsa. Garnish, if desired.
This recipe appears in:
Thai