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BROWSE

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ASIAN CHICKEN NOODLE BOWL

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 6
INGREDIENTS
  • 1 pkg (9 oz each) refrigerated linguine, uncooked
  • PAM® Original No-Stick Cooking Spray
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 from 16-oz pkg cups frozen bell pepper and onion strips
  • 2 cups frozen sugar snap peas
  • 3/4 cup water
  • 1/2 cup Peter Pan® Creamy Peanut Butter
  • 1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
  • 2 tablespoons lime juice
DIRECTIONS

Cook linguine according to package directions, omitting salt. Drain; return to pan.

Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 4 to 6 minutes or until crisp-tender. Move to side of skillet.

Add remaining ingredients to skillet; stir to blend. Move chicken and vegetables into sauce and stir until coated. Pour chicken mixture over linguine; toss to coat.