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Chicken Fajita Spaghetti

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

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.

Nutrition Facts

1-1/4 cups: 282 calories, 5g fat (1g saturated fat), 42mg cholesterol, 722mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

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