Chicken Fajita Pasta Toss

• vermicelli or thin pasta↗8 ounces

  drained and kept warm

• vegetable oil↗1 tablespoon
• boneless skinless chicken breast halves↗4

  cut into strips

• quartered onion1 cup

  sliced

• red bell pepper↗1 cup

  sliced

• yellow bell pepper↗1 cup

  sliced

• whole green chilies↗1 (7 ounce) can

  drained and cut into strips

• medium taco sauce1⁄2 cup
• water↗1⁄2 cup
• fajita seasoning mix1 (1 1/4 ounce) package
• fresh cilantro↗1⁄4 cup

  to garnish (optional)

• lime↗1

  cut into wedges, to garnish (optional)

Step-by-step instructions

1. 1

   Heat vegetable oil in large skillet over medium-high heat.

2. 2

   Add chicken; cook for 4 to 5 minutes or until no longer pink.

3. 3

   Add onion, bell pepper and chiles; cook, stirring frequently, for 1 to 2 minutes.

4. 4

   Stir in taco sauce, water and seasoning mix.

5. 5

   Bring to a boil.

6. 6

   Reduce heat to low; cook, stirring frequently, for 2 to 3 minutes or until mixture thickens.

7. 7

   Serve over pasta.

8. 8

   Garnish with cilantro and lime wedges.