July 18, 2026
URL: https://www.birdseye.com/recipes/lunch/asian-chicken-noodle-bowl-5238
- Prep time 25 minutes
- Total time 25 minutes
- Servings 6
Ingredients
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1 pkg (9 oz each) refrigerated linguine, uncooked
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PAM® Original No-Stick Cooking Spray
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1 pound boneless skinless chicken breasts, cut into 1-inch pieces
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2 cups Birds Eye® Tri-Colored Pepper & Onion Medley
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1 bag (10 oz each) Birds Eye® Steamfresh Sugar Snap Peas
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3/4 cup water
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1/2 cup creamy peanut butter
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1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
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2 tablespoons lime juice
Nutrition Information
395 calories, 36g carbs
Directions
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Step one
Cook linguine according to package directions. Drain; return to pan.
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Step two
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.
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Step three
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.