8 ounces vermicelli or thin pasta, drained and kept warm
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips
1 cup quartered, sliced onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 7 ounce can drained and cut into strips
1/2 cup taco sauce
1/2 cup water
1 package fajita seasoning mix
1/4 cup chopped fresh cilantro, optional
1 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 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.
6 servings.
