Prep: 15 Mins Cook: 15 Mins
Fajita flavor marries perfectly with delicate vermicelli and tender strips of chicken breast. Bell peppers, diced onions and chiles add texture, color and flavor to an appealing and tasty dish.

Chicken Fajita Pasta Toss

Ingredients

  • 8 ozs. vermicelli or thin pasta, drained and kept warm
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into strips (about 4 total)
  • 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 package ORTEGA Taco Seasoning Mix - Regular
  • 1/4 cup chopped fresh cilantro, (optional)
  • 1 lime, cut into wedges (optional)

Directions

  • 8 ozs. vermicelli or thin pasta, drained and kept warm
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into strips (about 4 total)
  • 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 package ORTEGA Taco Seasoning Mix - Regular
  • 1/4 cup chopped fresh cilantro, (optional)
  • 1 lime, cut into wedges (optional)
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