Thai Chicken Fettuccine Salad

1 cup Ortega® picante sauce
¼ cup Jif® chunky peanut butter
2 tbsp honey
2 tbsp orange juice
1 tsp. soy sauce
1/2 tsp. ginger
1 6oz Barilla® uncooked fettuccine, hot cooked and drained
3 chicken breast halves, boned, skinned and cut into 1" pieces
2 tbsp olive oil
Lettuce, optional
1/4 cup coarsely chopped cilantro
1/4 cup peanut halves
1/4 cup thin red pepper strips, cut into halves

Combine picante sauce; peanut butter, honey, orange juice, soy sauce and ginger
in small saucepan. Cook and stir until blended and smooth. Reserve 1/4 cup
mixture. Place fettuccine in large bowl. Pour remaining sauce mixture
over fettuccine; toss gently to coat.

Cook chicken in oil in large skillet until browned and cooked, about 5 minutes.
Add reserved sauce mixture; mix well.

Arrange fettuccine over lettuce-lined serving platter. Top with chicken mixture.
Sprinkle cilantro, peanut halves and pepper strips over top. Refrigerate
to cool to room temperature. Serve with additional picante sauce, if desired.

4 servings