Thai Chicken Peanut Butter Pasta

I found the original recipe in The Oregonian newspaper over 15 years ago. It's fast and easy and I've been making it ever since. It's easy to control the heat in this recipe by controlling the spiciness of the salsa.

Carol Wagnoner's Thai Chicken Peanut Butter Pasta

3 to 4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp. olive oil
1 cup salsa
1/3 cup smooth or chunky peanut butter
2 Tbsp. orange juice
2 Tbsp. sugar
1/2 tsp. ground ginger
2 Tbsp. soy sauce
6 to 8 oz. fettuccine or spaghetti
1/4 cup red pepper halved and cut into thin strips
1/4 cup coarsely chopped cilantro, optional
1/2 cup peanut halves

Cook chicken in oil over medium-high heat until done

Combine salsa, peanut butter, orange juice, sugar, ginger and soy sauce in small saucepan and blend over low heat until smooth.

At same time, bring water to a boil and cook the pasta. Drain.

Combine chicken, peanut butter sauce, pasta and red peppers. Toss and top with cilantro and peanuts before serving.

I often omit the red pepper, cilantro and peanuts. I prefer it with the red pepper and when I use it, I add it to the chicken sauce and let it heat for several minutes before serving.