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Chicken Fajita Pasta Toss



  • 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


  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.


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