Thai Chicken Fettuccine
This twist on a classic pasta favorite uses peanut butter, chicken, and few other additions. Dinner won't be the same.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 servings
- 1 cup salsa
- 1/4 cup creamy peanut butter
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 8 ounces fettuccine noodles uncooked
- 3/4 pound boneless skinless chicken breasts cut into strips
- 1 tablespoon olive oil
- 1 medium sweet red pepper julienne
- 1/2 cup matchstick carrots
- 1/4 cup minced fresh cilantro
- 1/4 cup peanuts
Cook the sliced chicken with the olive oil over medium heat for 5-8 minutes, or until the chicken is no longer pink. Add the red pepper and carrots and saute until they're tender-crisp.
At this point, add the fettuccine to salted water and cook until al dente.
Combine the salsa, peanut butter, lime juice, honey, and soy sauce in a bowl and stir until smooth. Add to the chicken and pepper mix.
Add the fettuccine to the sauce and chicken, toss to coat. Garnish with cilantro and peanuts.
Serving: 1g | Calories: 520kcal | Carbohydrates: 52.8g | Protein: 30.5g | Fat: 23.6g | Saturated Fat: 4g | Cholesterol: 49.6mg | Sodium: 461.1mg | Fiber: 8g | Sugar: 13.6g