Chicken Fajita Pasta Toss

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Executive Chef
Jun 3, 2004
Chicken Fajita Pasta Toss


Yield: 6 servings
8 oz vermicelli or thin pasta, drained and kept warm
1 tbsp boneless, skinless chicken breast halves, cut into strips (about 4 total)
1 lb boneless, skinless chicken breast halves
1 cup quartered, sliced onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup ORTEGA® Whole Green Chiles, (7-oz. can) drained and cut into strips
1/2 cup ORTEGA® Thick & Smooth Taco Sauce - Medium
1/2 cup water
1 pkg ORTEGA® Fajita Seasoning Mix
1/4 cup chopped fresh cilantro, (optional)
1 lime, cut into wedges (optional)

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.
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.
VARIATION: Roast, peel and slice red and yellow bell peppers prior to adding them to the chicken.
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