Total Time
30mins
Prep 30 mins
Cook 0 mins

My favorite low-fat recipe creators, Janet & Greta Podelski, dreamed up this Thai fettucine dish while sitting under an old oak tree in Orlando.

Ingredients Nutrition

Directions

  1. Combine all sauce ingredients in a blender and whirl until smooth. Set aside.
  2. Cook fettucine according to package directions. Drain well and keep warm.
  3. While pasta is cooking, spray a large work or skillet with non-stick spray and place over medium-high heat.
  4. Add chicken and cook until no longer pink.
  5. Add red pepper, snow peas and carrots.
  6. Cook and stir for three more minutes, until vegetables are tender-crisp.
  7. Add sauce.
  8. Cook until bubbly and thickened.
  9. Remove from heat, stir in cooked fettucine, and serve immediately.
Most Helpful

I enjoyed this recipe. The only deviations from the recipe I made were: I used full fat peanut butter and I used a fair amount of kosher salt on the chicken as it was cooking. Without the salt, I would have found this bland. I also think some julianned onion stir fried with the other vegetables would also be very good in this dish.

bons January 06, 2009

Excellent, very tasty, very simple. followed the instructions exactly, did all my veg prep, made my sauce, put the noodles on, cooked off chicken and veg.... had plates warming in the oven, served to great acclaim! Not too spicy, not too peanutty, a perfect blend of flavours and colours. I used tri-colour spaghettini, because I had it... worked fine :D DS was home to eat and loved this, think it'll encourage him to pop around more often! :D Thanks, Jen!

Karen Elizabeth July 30, 2008