Basil Chicken Thai Noodles

• 1 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles), about 8 inches long*
• 1 can (18 oz) Progresso Recipe Starters creamy Parmesan basil cooking sauce
• 1/3 cup creamy peanut butter
• 1 tablespoon fresh lime juice
• 1 tablespoon soy sauce
• 1 package (14 oz) uncooked chicken breast pieces for stir-fry
• 2 tablespoons chopped dry-roasted peanuts

1. 1. In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water. Set aside.
2. 2. Meanwhile, in medium bowl, beat cooking sauce, peanut butter, lime juice and soy sauce with whisk until smooth; set aside.
3. 3. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center. Add sauce mixture; heat to boiling, stirring frequently. Stir in noodles until thoroughly mixed. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until heated through and noodles are tender. Sprinkle with peanuts and cilantro. Serve with lime wedges.
4. Serve immediately.

rice noodles, parmesan basil, peanut butter, lime juice, soy sauce, chicken, peanuts

Taken from www.epicurious.com/recipes/member/views/basil-chicken-thai-noodles-52145261 (may not work)