Chicken Fettuccine with Peanut Sauce

Once again, my neighbor shared a winner.

  • 8 ounces uncooked fettuccine
  • 1 lb. cooked chicken, cubed
  • 1 cup sliced green onions
  • 1 cup shredded carrot
  • 1 cup sprouts

For the Sauce:

  • 1/2 cup chicken broth
  • 1/4 cup chunky peanut butter
  • 1/4 cup low sodium soy sauce (if you don't have low sodium mix 1/8 cup soy sauce to 1/8 cup water)
  • 3 tbs brown sugar
  • 2 tbs rice vinegar  (I didn’t have any, OK to use White Wine Vinegar or Cider Vinegar)
  • 2 tsp grated, peeled fresh ginger (may use power instead)
  • 2 tsp chili paste with garlic (Didn’t have this either, used 2 tsp Hot Chili sauce)
  • 4 garlic cloves minced

Combined and cook all ingredients in saucepan over medium and whisk until smooth, about 5 minutes. Remove from heat. Cook pasta per package directions in large pot and drain then put back in pot used to cook pasta. Add chicken, onions, carrots and sprouts. Add PB mixture toss gently.  This dish has many variations. Shrimp or tofu instead of chicken. Or add snow peas, bell pepper strips or other veggies. Just use your favorites.

Thanks Krazy cake lady! 
Her recipe is HERE


  1. I just made something similar to this, but it was a "free-form" experiment. I used the same basic ingredients, but I used chunky peanut butter, added a red pepper hot sauce and red pepper flakes to the sauce for some heat, mixed the sauce into a mix of white and brown rice, and added cilantro to the mix. I then garnished the mix with chow mein noodles. Thankfully, my kids don't care for the dishes with peanuts or peanut butter, so there's more for me!

  2. This sounds very intriguing. I may have to give it a try, especially since my fiance is obsessed with peanut butter. . .

  3. Quite different than the usual Thai peanut sauce dishes I've tried but I like that. I'll have to try this one out.