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Asian Chicken Noodle BowlLinguine tossed with chicken and vegetables in a peanut sauce flavored with lime juice
Recipe Rating  40 ratings. Rate this recipe Time:
Hands On: 25 minutes
Total Time: 25 minutes Servings: Makes 6 servings (1-1/3 cups each)
| 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
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| 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.
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 Nutrition Facts Amount per Serving Calories 391 % Daily Value* Total fat 22% 15 g Saturated fat 16% 3 g Cholesterol 24% 73 MG Sodium 12% 287 MG Carbohydrate 12% 35 g Dietary fiber 14% 3 g Sugars 1% 6 g Protein 58% 29 g Vitamin A 3% Vitamin C 14% Calcium 4% Iron 11% * Percent Daily Values are based on a 2,000 calorie diet |
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