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
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.