Chicken fajita pasta toss

By á-27053

Ingredients

• 8 oz vermicelli or thin pasta, cooked, drained, and kept warm
• 1 tbsp veg oil
• 1 lb (about 4 total) boneless, skinless chicken breast halves, cut into strips
• 1 c ( 1 small) quartered, sliced onions
• 1 c ( 1 small) sliced red bell pepper
• 1 c (1 small) sliced yellow bell pepper
• 1 c (7 oz can) Ortega whole green chiles, drained and cut into strips
• 1/2 c Ortega thick and smooth taco sauce
• 1/2 c water
• 1 pkg Ortega fajita seasoning mix
• chopped fresh cilantro optional
• Lime wedges optional

Preparation

Step 1

Heat Vegetable oil in skillets over medium-high heat. Add chicken, cook for 4 to 5 minutes or until no longer pink. Add onion, bell pepper and chilies, 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.