Chicken Fajita Pasta Toss Recipe

Ingredients
<br>- 8 ounces vermicelli or thin pasta, cooked, drained and kept warm
<br>- 1 tablespoon vegetable oil
<br>- 1 pound skinless, boneless chicken breast halves - cut into strips
<br>- 1 cup quartered, sliced onion
<br>- 1 cup sliced red bell pepper
<br>- 1 cup sliced yellow bell pepper
<br>- 1 cup ORTEGA® Whole Green Chiles
<br>- 1/2 cup ORTEGA® Thick & Smooth Taco Sauce
<br>- 1/2 cup water
<br>- 1 (1.25 ounce) package ORTEGA® Fajita Seasoning Mix
<br>- chopped fresh cilantro (optional)
<br>- lime wedges (optional)
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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
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Ingredients
- 8 ounces vermicelli or thin pasta, cooked, drained and kept warm
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast halves - cut into strips
- 1 cup quartered, sliced onion
- 1 cup sliced red bell pepper
- 1 cup sliced yellow bell pepper
- 1 cup ORTEGA® Whole Green Chiles
- 1/2 cup ORTEGA® Thick & Smooth Taco Sauce
- 1/2 cup water
- 1 (1.25 ounce) package ORTEGA® Fajita Seasoning Mix
- chopped fresh cilantro (optional)
- lime wedges (optional)

Directions
step 1: 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.
step 2: 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

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