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Thai Chicken Fettuccine

 Thai Chicken Fettuccine
Salsa and peanut butter make a taste-tempting pair in this unique chicken recipe from Michelle Van Loon of Gurnee, Illinois. "Its innovative flavor combination, fresh taste and ease of preparation will bowl you over," says Michelle.
4 ServingsPrep: 25 min. Cook: 15 min. + cooling


  • 1 cup salsa
  • 1/4 cup creamy peanut butter
  • 2 tablespoons orange juice
  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • 8 ounces uncooked fettuccine
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 medium sweet red pepper, julienned
  • 1/4 cup minced fresh cilantro


  • For sauce, in a microwave-safe bowl, combine the first five
  • ingredients. Cover and microwave on high for 1 minute; stir. Set
  • aside.
  • Cook fettuccine according to package directions. Meanwhile, in a
  • large skillet, cook chicken in oil over medium heat for 3-5 minutes
  • or until chicken juices run clear. Add red pepper; cook and stir
  • until crisp-tender.
  • Drain fettuccine; top with chicken mixture and sauce. Sprinkle with
  • cilantro. Yield: 4 servings.
Nutritional Facts: 1 cup equals 476 calories, 15 g fat (3 g saturated fat), 47 mg cholesterol, 492 mg sodium,

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Thai Chicken Fettuccine (continued)

Nutritional Facts: 56 g carbohydrate, 6 g fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.