Thai Chicken Fettuccine Salad Recipe

• 2 tbsp Orange juice
• 1 tsp Soy Sauce
• ½ tsp Ground Ginger
• 2 tbsp Vegetable Oil
• Lettuce or Savoy Cabbage Leaves (optional)
• ¼ cup Fresh Cilantro, coarsely chopped
• ¼ cup Peanut Halves
• 3 boneless & skinless Chicken Breasts (about 1 pound)
• 6 ounces Uncooked Fettuccine (pasta)
• 1 cup Salsa
• 1/4 cup chunky Peanut Butter
• 2 tbsp Honey
• ¼ cup thin Red Pepper Strips, cut into halves

• Slice the chicken into 1 inch pieces. Set it aside.
• Cook the pasta and drain it.
• During the time the pasta cooks, add salsa, honey, orange juice, peanut butter and ginger in a saucepan. Cook the mixture and stir over low heat. Reserve ¼ cup of mixture.
• Place the pasta in large bowl. Pour the remaining the salsa mixture over pasta. Toss it gently.
• Heat oil in a pan and over medium heat cook the chicken in hot oil about 5 minutes until it turns brown.
• Add the reserve salsa mixture now and mix thoroughly
• Arrange the pasta on a lettuce lined platter. Place chicken on pasta and top it up with peanut halves and pepper strips.
• Refrigerate the mixture and serve cool with additional salsa.