Print Recipe

Chicken Fajita Pasta Toss

RG

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.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.