Chicken Fajita Pasta Toss

• 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)

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.

vermicelli, vegetable oil, chicken breast halves, onion, red bell pepper, yellow bell pepper, green chilies, taco sauce, water, fresh cilantro, lime

Taken from www.food.com/recipe/chicken-fajita-pasta-toss-102547 (may not work)