| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Thai |
Salads, Pasta, Chicken, Ethnic |
4 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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