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Asian Chicken Noodle Bowl

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 cups frozen bell pepper and onion strips (from 16-oz pkg)
  • 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

NUTRITION INFORMATION*

Serving Size 6 servings (1-1/3 cups each)
Calories 391

DIRECTIONS

  1. Cook linguine according to package directions, omitting salt. Drain; return to pan.
  2. 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.
  3. 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.

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