3 boneless skinless chicken breasts (about 1 pound)
6 ounces uncooked fettuccine
1 cup salsa
1/4 cup chunky peanut butter
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon soy sauce
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
lettuce or savoy cabbage leaves (optional)
1/4 cup coarsely chopped fresh cilantro
1/4 cup peanut halves
1/4 cup thin red pepper strips, cut into halves
additional salsa (optional)

1. Cut chicken into 1-inch pieces; set aside.

2. Cook pasta according to package directions; drain.

3. While pasta is cooking, combine 1 cup salsa, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup salsa mixture.

4. Place pasta in large bowl. Pour remaining salsa mixture over pasta; toss gently to coat.

5. Heat oil in large skillet over medium-high heat until hot. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.

6. Add reserved salsa mixture; mix well.

7. Arrange pasta on lettuce-lined platter, if desired. Place chicken mixture on pasta. Top with cilantro, peanut halves and pepper strips.

8. Refrigerate until mixture is cooled to room temperature. Serve with additional salsa. Garnish, if desired.

Submitted by: RC