Chicken Fajita Pasta Toss Recipe

ingredients

8 ounces vermicelli or thin pasta, drained and kept warm
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips
1 cup quartered, sliced onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 can (7 ounce size) whole green chiles, drained and cut into strips
1/2 cup thick taco sauce, medium
1/2 cup water
1 package taco seasoning mix, regular
1/4 cup chopped fresh cilantro (optional)
1 lime, cut into wedges (optional)

directions

Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add onion, bell pepper and chiles; cook, stirring frequently, for 1 to 2 minutes.

Stir in taco sauce, water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 2 to 3 minutes or until mixture thickens. Serve over pasta. Garnish with cilantro and lime wedges.

VARIATION: Roast, peel and slice red and yellow bell peppers prior to adding them to the chicken.

nutrition data

Nutritional data has not been calculated yet.