8 oz vermicelli or thin pasta, cooked, drained and kept warm
1 tbsp vegetable oil
1 lbs (about 4 total) boneless, skinless chicken breast halves, cut into strips
1 cup (1 small) quartered, sliced onion
1 cup (1 small) sliced red bell pepper
1 cup (1 small) sliced yellow bell pepper
1 cup (7-ounce can) ORTEGA® Whole Green Chiles, drained and cut into strips
1/2 cup ORTEGA® Thick & Smooth Taco Sauce
1/2 cup water
1 pkg (1.25 ounces) ORTEGA® Fajita Seasoning Mix
Chopped fresh cilantro (optional)
Lime wedges (optional)
1 HEAT vegetable oil in large skillet over medium-high heat.
2 Add chicken; cook for 4 to 5 minutes or until no longer pink.
3 Add onion, bell pepper and chiles; cook, stirring frequently, for 1 to 2 minutes.
4 STIR in taco sauce, water and seasoning mix.
5 Bring to a boil.
6 Reduce heat to low; cook, stirring frequently, for 2 to 3 minutes or until mixture thickens.
7 Serve over pasta.
8 Garnish with cilantro and lime wedges.
9 VARIATION: Roast, peel and slice red and yellow bell peppers prior to adding them to the chicken.
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