Thai Chicken Fettucine

Course : Chicken
Serves: 4
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---picante sauce
10 1/2 ounce tomato puree
4 1/2 ounce chopped green chiles
2 tablespoons onion -- minced
2 tablespoons green pepper -- chopped
1 clove garlic -- minced
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon crushed red pepper
1/8 teaspoon hot pepper sauce
---peanut sauce
1/4 cup peanut butter
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon soy sauce
1 teaspoon fresh ginger -- grated
8 ounces fettucine -- cooked al dente
3 medium boneless -- skinned chicken breast halves
1 tablespoon vegetable oil
1/4 cup fresh cilantro -- chopped
2 tablespoons peanuts -- chopped
1/4 cup red bell peppers -- thinly sliced

Preparation / Directions:

Combine picante sauce ingredients in a medium saucepan. Bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Remove from heat and set aside. (Note: You can cut the preparation time by substituting 1 cup of commercial picante sauce for the homemade sauce.) Combine 1 cup of the picante sauce and the peanut sauce ingredients in a medium saucepan. Cook over low heat until smooth. Remove from heat and set aside. Toss cook fettuccine with 1/4 cup of the picante and peanut mixture. Place in serving bowl and set aside. Cut chicken into 1-inch pieces. Heat oil and saute chicken until brown and cooked through, about 4 to 6 minutes. Add remaining picante and peanut mixture to chicken and stir well. Arrange chicken on top of fettuccine. Sprinkle chicken with cilantro, peanuts, and red pepper. Serve at room temperature with remaining picante sauce on the side, if desired.


Nutritional Information:

446 Calories (kcal); 15g Total Fat; (29% calories from fat); 15g Protein; 67g Carbohydrate; 0mg Cholesterol; 737mg Sodium

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