Asian Chicken Noodle Bowl

4 of 5
(48 ratings)
Total Time
Number Of

Linguine tossed with chicken and vegetables in a peanut sauce flavored with lime juice

  • 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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  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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Nutrition Information
Calories: 391 View complete nutrition information
Reviews (22)

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Overall Rating

SammDeVore April 17, 2014

It went over well with my picky toddler but as for me it tasted way to much like peanut butter.

Anonymous April 15, 2014

Delicious, will definitely make again.

Jennifer July 28, 2012

This is a great recipe. The combination of chicken with the fresh vegetables gives great texture and flavor to the dish. The peanut sauce with a small squeeze of lime is awesome.

Glitter July 19, 2012

I prefer rice noodles for this recipe.

Tara May 02, 2012

easy and tastes amazing

pattyann January 22, 2012

i liked it easy to make