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.