Asian Chicken Noodle Bowl
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
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 Birds Eye® Pepper Stir-Fry
2 cups Birds Eye® Steamfresh Sugar Snap Peas
3/4 cup water
1/2 cup creamy peanut butter
1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
2 tablespoons lime juice
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 36 mg | 4% |
Carbohydrate | 35 g | 12% |
Cholesterol | 73 mg | 24% |
Total Fat | 15 g | 22% |
Iron | 2 mg | 11% |
Calories | 391 kcal | 20% |
Sodium | 287 mg | 12% |
Protein | 29 g | 57% |
Saturated Fat | 3 g | 16% |
Sugars | 6 g | 1% |
Vitamin C | 9 mg | 15% |
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.
Asian Chicken Noodle Bowl