Chicken Fajita Pasta Toss Recipe

Chicken Fajita Pasta Toss Recipe

  • 8 ounces vermicelli or thin pasta, cooked, drained and kept warm
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves – cut into strips
  • 1 cup quartered, sliced onion
  • 1 cup sliced red bell pepper
  • 1 cup sliced yellow bell pepper
  • 1 cup ORTEGA® Whole Green Chiles
  • 1/2 cup ORTEGA® Thick & Smooth Taco Sauce
  • 1/2 cup water
  • 1 (1.25 ounce) package ORTEGA® Fajita Seasoning Mix
  • chopped fresh cilantro (optional)
  • lime wedges (optional)
  1. 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.
  2. 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