30 Minute 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.

⏲️ Time needed

In 30 minutes you can have this easy recipe on the table. It takes about 20 minutes for the peanut sauce to cook, and the pasta and chicken can be cooked at the same time.

🥘 Ingredients

In addition to boneless, skinless chicken, fettuccine, and a red bell pepper, you'll need the following for the sauce:

• salsa
• creamy peanut butter
• orange juice
• honey
• soy sauce
• cilantro

📋 Instructions

Make your sauce by combining the combine salsa, peanut butter, honey, soy sauce, and orange juice and cooking over low heat.

While that simmers for about 20 minutes, cook the pasta. You'll want to either keep the fettuccine warm until the chicken is done, or time it so the pasta and chicken are ready at the same time.

While the sauce is heating, cook the chicken and bell pepper in a skillet large enough to have room to add the sauce. Once the chicken is cooked through, add the sauce to the skillet, mix, and serve over warm fettuccine.

❄️ Freezer instructions

The sauce freezes well so you may want to double up and put some sauce in the freezer. Label with:

“Thai Peanut Sauce: Thaw and reheat over medium heat. Serve with sautéed chicken and red bell pepper over rice or fettuccine and garnish with fresh cilantro.”

📖 Recipe

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.

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Dish

Cuisine Thai

Servings 4 servings

Calories 413

Ingredients

  

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• 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

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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.

Nutrition per serving

Calories: 413 calCarbohydrates: 33 gProtein: 18 gFat: 24 gSodium: 659 mgFiber: 3 gSugar: 15 g

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