Thai Chicken Fettuccine

There’s no need to heat up the oven to make this delicious chicken with Thai-inspired peanut sauce. It’s ready in 30 minutes and the meal can be completed with a green salad. You can double the sauce recipe and put half in the freezer to cut down the time even more on your next busy night.

White plate with brown rim and fork with diced chicken, fettuccine, and sliced red bell pepper in a peanut sauce with red, yellow, green, and orange striped cloth napkin in background

White plate with brown rim and fork with diced chicken, fettuccine, and sliced red bell pepper in a peanut sauce with red, yellow, green, and orange striped cloth napkin in background

Thai Chicken Fettuccine

Course: Main Dish
Cuisine: Thai
Servings: 4 servings
Calories per Serving: 413
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Prep Time: 20 mins
Cook Time: 20 mins
There’s no need to heat up the oven to make this delicious chicken with Thai-inspired peanut sauce. It’s ready in 30 minutes and the meal can be completed with a green salad.

Ingredients

  • 1 C salsa
  • ¼ C creamy peanut butter
  • 2 Tbsp orange juice
  • 2 Tbsp honey
  • 1 tsp soy sauce
  • 1 lb chicken, boneless, skinless, cut into bite sized pieces
  • Oil as needed
  • 8 oz box fettuccine, cooked and kept warm
  • 1 red bell pepper, cut into thin strips
  • Fresh cilantro as desired

Instructions

  • In a small saucepan, combine salsa, peanut butter, honey, soy sauce, and orange juice and cook over low heat. Stir until peanut butter melts and is blended with other ingredients, about 15-20 minutes.
  • While the sauce is heating, cook chicken and bell pepper in oil in a large skillet until chicken is cooked through. Add sauce to skillet and mix well.
  • Serve over pasta, garnishing with cilantro.

Notes

You can substitute rice for fettuccine if you prefer.
The sauce freezes well so if you’d like to double up and put some sauce in the freezer, just label with “Thaw and reheat over medium heat. Serve with sautéed chicken and red bell pepper over rice or fettuccine and garnish with fresh cilantro.”
Nutrition data calculated using 2 Tbsp canola oil.
Cilantro garnish not included in nutrition data.
Recipe Author: Mary Ann Kelley

White plate with brown rim and fork with diced chicken, fettuccine, and sliced red bell pepper in a peanut sauce with red, yellow, green, and orange striped cloth napkin in background; text Thai Chicken Fettuccine Menus4Moms


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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