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    You are in: Home / Recipes / Thai Chicken Fettuccine, Southwest Style Recipe
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    Thai Chicken Fettuccine, Southwest Style

    Thai Chicken Fettuccine, Southwest Style. Photo by MsSally

    1/1 Photo of Thai Chicken Fettuccine, Southwest Style

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Mareesme's Note:

    Around the world in one dish... (7/5/07 -- NOTE: I suggest more sauce than posted by either increasing salsa to 1 1/2 C, or add 1 diced tomato during heating process to increase sauce quantity. It's better to have a little more sauce than not have enough!)

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    Units: US | Metric


    1. 1
      In saucepan or microwave, combine salsa, peanut butter, orange juice, honey, soy sauce and red pepper flakes. Heat until well blended.
    2. 2
      In a large skillet, cook chicken in oil over medium heat for 3-5 minutes until browned. Add julienned red pepper and cook and stir until crisp-tender.
    3. 3
      Cook fettuccine according to package directions and fold into chicken mixture. Stir in sauce, salt to taste and sprinkle with cilantro.
    4. 4
      Wonderful with spiced fruit salad.

    Ratings & Reviews:

    • on November 04, 2008


      This recipe is our absolute favorite. We' shared it with tons of friends and everyone is making it at their houses now too!! We double the sauce (its too good not to) and just a note.... don't let the sauce sit for too long on the stove as it gets too thick and doesn't coat as well once you combine it with the past. Otherwise, its fantastic! Great zip, great flavor, a real crowd pleaser. THANKS FOR SHARING!

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    • on January 15, 2008


      Perfect as written. Loved it.

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    • on October 26, 2007


      Totally awesome flavors in this incredible dish! My whole family loved it! I have six very picky eaters in my husband and kids, so when I decided to make this dish I was a little wary, but it turned out fabulous! Basically, I tripled the sauce and used 9 chicken legs that I boiled, then skinned and boned to get the meat. This meant I didn't need to use the olive oil and the meat was full of flavor and very moist. We don't like white meat. ;) Didn't have orange juice, so I used lemonade. Made no difference that I could tell. I also added a bit of the chicken broth from the boiled chicken legs, just in case, and it worked great. I made my own homemade salsa from my garden tomatoes, jalapenos and onions, then added store bought cilantro, lime juice and salt. I used three cups of this homemade salsa to add to the peanut butter sauce. I heated the peanut butter with everything but the salsa, and then added the salsa last so it wouldn't cook. It tasted so fresh doing it this way. Then I added the chicken to the peanut butter/salsa sauce and poured the whole pot over cooked linguine because I didn't have fettuccine noodles. Nope, didn't have a red bell pepper either, so I left that out too, and turns out it didn't need it. Even with all the changes I made to this versatile recipe this meal was fantastic! I will be making this dish a part of our main fare. My dh and kids said we should make this for company it was such a special dish. Thank you Mareesme for sharing the recipe! It rocked!

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    Read All Reviews (6)


    Nutritional Facts for Thai Chicken Fettuccine, Southwest Style

    Serving Size: 1 (307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 480.8
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 2.7 g
    Cholesterol 108.8 mg
    Sodium 637.0 mg
    Total Carbohydrate 50.8 g
    Dietary Fiber 2.6 g
    Sugars 14.0 g
    Protein 38.4 g

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