Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup of sauce mix. Place fettuccine in large bowl. Pour remaining sauce over fettuccine; toss gently to coat. Cook chicken in oil in skillet over medium-high heat until browned and cooked, about 5 minutes. Add reserved 1/4 cup picante sauce mix; mix well. Arrange fettuccine over lettuce lined platter. Top with chicken mixture. Sprinkle cilantro, peanut halves and red pepper strips over top. Refrigerate until cooled to room temperature. Serve with additional picante sauce. Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 161 (40%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 41.8mg||13 %|
|Sodium 571.1mg||20 %|
|Potassium 281.5mg||7 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 35.4g|
|Protein 19.7g||28 %|
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Calories per serving: 398
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