Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

WILSON BWVB02B
3 - chicken breasts (approx.
8 oz ), boned, skinn
Cut in 1 inch pieces
2 tb Olive oil
1 c Salsa such as Pace picante
Sauce
1/3 c Smooth or chunky peanut --
Butter
2 tb Orange juice
2 tb Sugar
1/2 ts Ground ginger
2 tb Soy sauce
6 oz Fresh pasta (preferably --
Fettuccine)
1/4 c Red pepper -- halved and
Cut
In
1/4 c Cilantro -- coarsely
Chopped
1/2 c Peanut halves
Thin strips

Cook chicken in olive oil over medium-high heat until browned,
approximately 5 minutes. Combine salsa, peanut butter, orange juice,
sugar, ginger and soy sauce in small saucepan and blend over low heat
until smooth. At same time bring 2 quarts hot water to boil and cook
pasta 2-3 minutes and drain. Combine chicken, the peanut butter
sauce, pasta and red peppers. Toss and top with cilantro and peanuts
before serving hot or at room temperature.

Recipe by Carrol Wagoner of La Jolla, CA, 3rd place winner in the San
Diego Union-Tribune cooking contest, June 8, 1994.

Recipe By :

Browse by categories