Thai Chicken Fettuccine for a crowd 

A beloved recipe from Carolyn from Taste of Home.

Quantities for 96-
24 c salsa (6 qts)
6 c peanut butter
3 c OJ
3 c honey
1 c soy sauce
18 lb boneless chicken
~1 c oil for sauteing red pepper
24 red peppers
6 c cilantro
12 lb fettuccine (192 oz)

-x12 recipes (fits in four inch hotel pan)
3 qts salsa
3 c peanut butter
1 1/2 c orange juice
1 1/2 c honey
1/2 c soy sauce
9 lb chicken
~1/2 c oil
12 peppers
3 c cilantro
-Makes 4 servings-
1 c salsa
1/4 c creamy peanut butter
2 T orange juice
2 T honey
1 t soy sauce
3/4 lb boneless chicken, cut into strips
1 T vegetable oil
1 sweet red pepper, julienned
1/4 c minced fresh cilantro
8 oz uncooked fettuccine

-x4 recipes for 16 servings-
4 c salsa (1 qt)
1 c peanut butter
1/2 c orange juice
1/2 c honey
3 T soy sauce
3 lb chicken, cut into strips
~1/4 c vegetable oil
4 peppers
1 c cilantro
2 lb fettuccine

**Try rice noodles for a change.
*Serrano salsa from Trader Joes was very hot with a hot aftertaste. I increased the peanut butter, OJ, honey and soy sauce to balance the flavors. I also added a can of trader joes diced and fire roasted tomatoes, drained a little.

Quick saute red pepper in the oil until crisp-tender. Remove from pan and set aside. Combine salsa, peanut butter, orange juice, honey and soy sauce in pan. Heat gently and stir to combine. When warm add chicken and warm until chicken is no longer pink. Boil fettuccine in salted water. Drain and serve. Add pepper back to pan just before serving. Serve fettuccine, top with chicken mixture and sprinkle with cilantro.

***To serve 96 make into two 4 inch hotel pans
Heat oil in hotel pans. Saute red peppers in 450* convection oven for a few minutes until crisp tender. Remove for later. Combine salsa, peanut butter, orange juice, honey and soy sauce in hotel pan and heat in ~400* convection oven just until warm. Add chicken and warm until chicken is no longer pink. Hold sauce at 170* until serving time. Don't add the red peppers into sauce until just before serving. Boil 3 lb fettuccine in 12 qt pot with about 9-10 qts water and 1/4 c salt added. When cooked al dente, immerse and rinse in cold water to stop cooking. Rinse in ice water. Drain well, run through salad spinner to get all water out and store in large plastic bag and refrigerate until ready to use. Rewarm in hotel pans at 250* to 300* at serving time. Will need to repeat 4 times for 12 lb.

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