Chicken Fajita Pasta Toss

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 (7 ounce) can chiles, drained and cut into strips
• 1/2 cup taco sauce
• 1/2 cup water
• 1 package fajita seasoning mix
• 1/4 cup chopped fresh cilantro (optional)
• 1 lime, cut into wedges optional

Instructions

1. Heat vegetable oil in large skillet over medium high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink.
2. Add onion, bell pepper and chiles; cook, stirring frequently, for 1 to 2 minutes.
3. Stir 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.
4. Serve over pasta. Garnish with cilantro and lime wedges.

6 servings.