Thai Pasta & Chicken
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