1lbchicken, boneless, skinless, cut into bite sized pieces
Oil as needed
8ozbox fettuccine, cooked and kept warm
1red bell pepper, cut into thin strips
Fresh cilantro as desired
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.
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 tablespoon canola oil.