Friday, October 1, 2010

Diva In The Kitchen: Thai Chicken Fettuccine

This recipe is very popular in our household.  It is so yummy and easy to make.  I found it in one of my older cookbooks called Favorite Brand Name Pasta Collection.   The peanut sauce is so good.  It has just a bit of heat with the sweetness and can be changed up in so many ways.  I really hope you all enjoy it as much as I do!

I am going to put up the recipe as it is in the book and follow it with the way I change it up.

Thai Chicken Fettuccine Salad

6 ounces fettuccine, cooked and drained (I use rice noodles instead)
1 cup PACE Picante Sauce
1/4 cup chunky peanut butter
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon soy sauce
1/2 teaspoon ground ginger (When I buy fresh ginger, I peel it and put the chunks in a baggy in the freezer.  They are super easy to grate into a meal that way.  SO I use fresh grated ginger to taste.  I like lots of ginger.)
2 tablespoons vegetable oil
3 chicken breast halves (about 12 ounces), skinned, boned, and cut into 1-inch pieces (I use a little less than a pound of chicken tenders.)
Lettuce or savoy cabbage leaves, optional  (I don't use this as a bed for the pasta)
1/4 cup coarsely chopped fresh cilantro
1/4 cup peanut halves
1/4 cup thin red pepper strips, cut into halves

Half of a small red cabbage cut into inch long strips.  Sometimes I also use bean sprouts for extra crunch
Limes

Combine picante sauce, peanut butter, honey, orange juice, soy sauce, and ginger in small saucepan.  Cook and stir over low heat until well blended.  Place fettuccine in large bowl.  Reserve 1/4 cup picante sauce mixture; pour remaining mixture over fettuccine.  Toss gently to coat.

Heat oil in large skillet over medium-high heat.  Add chicken; cook and stir until chicken is browned and no longer pink in center, about 5 minutes.  Add reserved picante sauce mixture; mix well.  Place fettuccine on lettuce-covered platter; top with chicken mixture.  Sprinkle with cilantro, peanut halves, and pepper strips.  Refrigerate to cool to room temperature.  Serve with additional picante sauce if desired.  Garnish as desired.


Now here is what I do:
I cook the chicken tenders in olive oil on medium-high heat.  I season them in the pan with salt, pepper, Mrs. Dash Chicken Seasoning (it is yummy and smells wonderful and is salt-free), and True Lime.  When they are pretty much all the way cooked, I coursely cut them into small chunks with my cooking utensil while they are still in the pan.  I add the pepper strips and cabbage and toss them.  Cook those until the cabbage just starts to get a little tender.  I like it best when it still has some crunch to it.  When those are cooked, transfer them to a large bowl.  

Return the large skillet to the heat and all the sauce ingredients (picante sauce, peanut butter, honey, orange juice, soy sauce, and ginger).  Stir to blend the ingredients and remember to taste it.  I usually add extra peanut butter and ginger.   Add the chopped cilantro to the meat mixture and toss.  Add the noodles and pour the sauce over that.  Toss everything to coat it.  And then garnish with peanuts and lime wedges.

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