Chicken Fajita Pasta Toss - cooking recipe

Ingredients

8 ounces vermicelli or 8 ounces thin pasta, drained and kept warm
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves, cut into strips
1 cup quartered onion, sliced
1 cup red bell pepper, sliced
1 cup yellow bell pepper, sliced
1 (7 ounce) can whole green chilies, drained and cut into strips
1/2 cup medium taco sauce
1/2 cup water
1 (1 1/4 ounce) package fajita seasoning mix
1/4 cup fresh cilantro, to garnish (optional)
1 lime, cut into wedges,to garnish (optional)

Preparation

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.