Chicken Fajita Pasta Toss
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.
8 ounces vermicelli or thin pasta, cooked, 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 (7-ounce) can ORTEGA Whole Green Chiles, drained and cut into strips
1/2 cup ORTEGA Mild Taco Sauce
1/2 cup water
1 package ORTEGA Taco Seasoning Mix
1/4 cup chopped fresh cilantro, (optional)
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.
Makes 6 servings.
Variation: Roast, peel and slice red and yellow bell peppers prior to adding them to the chicken.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.