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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This tasty dinner has been a great time-saver for me. I usually cut up the chicken, onion and peppers while our two young children are napping. Then, just before my husband gets home from work, I toss everything into the skillet while the pasta is cooking on another burner.—Heather Brown, Frisco, Texas Ingredients:
8 ounces uncooked spaghetti |
1 pound boneless skinless chicken breasts, cut into strips |
1 tablespoon canola oil |
1 small onion, sliced |
1 small sweet red pepper, julienned |
1 small sweet yellow pepper, julienned |
1 can (4 ounces) chopped green chilies |
1/2 cup water |
1/2 cup taco sauce |
1 envelope fajita seasoning mix |
Directions:
1. Cook the spaghetti according to package directions. Meanwhile, in a large skillet, cook chicken over medium heat in oil until no longer pink; remove and keep warm.
2. In the same skillet, saute onion and peppers until tender. Add the chicken, chilies, water, taco sauce and fajita seasoning; heat through. Drain spaghetti; toss with chicken mixture. Yield: 6 servings.
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