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Mark's Thai Pasta & Chicken
 From the kitchen of Mark Flath

2 whole chicken breasts skinned, boned and cut into bite sized pieces.
1-16 ounce jar of Picante Sauce
2 heaping tablespoons peanut butter
2 tablespoons honey
8 ounces of pasta 
water or orange juice

Spray a small frying pan with Pam and brown chicken;  cook until done (approx 5 minutes). Meanwhile melt peanut butter and honey in a sauce pan; add Picante sauce and heat. Add a little water or orange juice to thin if necessary. Cook pasta according to the package directions; drain. Return to the pan; add chicken and sauce and toss until evenly coated. 

Serves four. It's spicy with a delicate peanut flavor. 
 

 
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