CHICKEN FAJITA PASTA TOSS

CHICKEN FAJITA PASTA TOSS

Ingredients for 6 Servings

8 oz Vermicelli or thin pasta, cooked, drained and kept warm
1 tbsp Vegetable oil
1 lbs (about 4 total) boneless, skinless chicken breast halves, cut into strips
1 cup (1 small) quartered, sliced onion
1 cup (1 small) sliced red bell pepper
1 cup (1 small) sliced yellow bell pepper
1 cup (7-ounce can) ORTEGA® Whole Green Chiles, drained and cut into strips
1/2 cup ORTEGA® Thick & Smooth Taco Sauce
1/2 cup Water
1 pkg (1.25 ounces) ORTEGA® Fajita Seasoning Mix
Chopped fresh cilantro (optional)
Lime wedges (optional)

Procedure:

1. HEAT vegetable oil in large skillet over medium-high heat.
2. Add chicken; cook for 4 to 5 minutes or until no longer pink.
3. Add onion, bell pepper and chiles; cook, stirring frequently, for 1 to 2 minutes.
4. STIR in taco sauce, water and seasoning mix.
5. Bring to a boil.
6. Reduce heat to low; cook, stirring frequently, for 2 to 3 minutes or until mixture thickens.
7. Serve over pasta.
8. Garnish with cilantro and lime wedges.
9. VARIATION: Roast, peel and slice red and yellow bell peppers prior to adding them to the chicken.

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