Thai Chicken Fettuccine Salad

INGREDIENTS:

3 boneless skinless chicken breast halves (about 15 ounces/44 g)
6 ounces (180 g) fettuccine
1 cup (250 ml) PACE Picante Sauce
1/4 cup ( 60 ml) chunky peanut butter
2 tablespoon (30 ml) honey
2 tablespoon (30 ml) orange juice
1 teaspoon (5 ml)  soy sauce
1/2 teaspoon (2 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
Lettuce or savoy cabbage leaves (optional)
1/4 cup (60 ml) coarsely chopped cilantro
1/4 cup (60 ml) peanut halves
1/4 cup (60 ml) thin red pepper strips, cut into halves
Additional PACE Picante  Sauce (optional)

PROCEDURES:

1. Cut chicken into 1-inch (2.5 cm) pieces; set aside.

2. cook pasta according to package directions. Drain in colander.

3. While pasta is cooking, combined 1 cup (250 ml) picante sauce, 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 (60 ml) picante sauce mixture.

4. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta ; toss gently to coat.

5. Heat oil in large skillet over medium-high heat until how. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.

6. Add reserved 1/4 cup (60 ml) picante sauce mixture; mix well.

7. Arrange pasta on lettuce-lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and strips.

8. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish as desired.

~ Makes 4 servings