Prep 5 mins
Cook 5 mins
This is a Campbell's recipe with a few adjustments. It was a huge hit with my family!
Make and share this Thai Chicken Fettuccine recipe from Food.com.
- 1 cup picante sauce
- 1⁄4 cup peanut butter
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1⁄2 tablespoon ground ginger
- 3 cups cooked fettuccine
- 2 cans cooked chicken
- 1 red bell pepper, chopped
- 2 tablespoons orange juice
- Mix everything except fettuccine in skillet.
- Heat until boiling.
- Remove from heat and add fettuccine, stir well.
- Cook time does not include fettuccine.
This was great! I doubled the sauce to use with 3/4 lb. pasta which was more than enough for 5 hungry people. I used medium salsa, which I pureed before adding to the skillet. That gave it a little extra heat. I didn't have red bell pepper, so I added a couple tablespoons of pimiento, and I also added broccoli. Everyone thought this was a tasty winner!
This was good. The original recipe has you serve it over salad greens. I've had it and liked it both ways. I doubled the sauce recipe for 1 pound of fettucine.
This is my favorite kind of recipe - simple and fabulously delicious! We used ground chicken in place of the canned (just a texture preference), doubled the sauce ingredients and used one pound of spaghetti. Also added a generous couple of teaspoons of crushed red pepper, as we like a kick. Looking forward to having this again! Thanks so much for sharing! :)