Recipe was found in a PACE Picante sauce recipe contest.
Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup picante sauce mixture. Place fettuccine in a large bowl. Pour remaining picante sauce mixture over fettuccine; toss gently to coat. Cook chicken in oil in a large skillet over medium-high heat until browned and cooked. Add reserved picante sauce mixture; mix well. Arrange fettuccine over lettuce lined platter. Top with chicken mixture. Sprinkle cilantro, peanut halves and pepper stirps over the top. Refrigerate to cool to room temperture. Serve with additional picante sauce if desired.
1 cup PACE picante sauce (mild or medium)
1/4 cup chunky peanut butter
2 T. honey
2 T. orange juice
1 tsp. soy sauce
1/2 tsp. ground ginger
6 oz. uncooked fettuccine, hot cooked and drained
3 Chicken breast halves, boned, skinned and cut into i-inch pieces
2 T. vegetable oil
Lettuce or cabbage leaves (optional)
1/4 cup coarsely chopped cilantro
1/4 cup peanut halves
1/4 cup thin red pepper strips, cut into halves
Additonal PACE sauce as desired