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Thai Chicken Fettuccini Salad


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.

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