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Chicken Fajita Spaghetti

 Chicken Fajita Spaghetti
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
6 ServingsPrep/Total Time: 20 min.


  • 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


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

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Chicken Fajita Spaghetti (continued)

Nutritional Facts: 1 vegetable.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.