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Chicken Fajita Spaghetti Recipe

Chicken Fajita Spaghetti Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

1-1/4 cup: 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.

Reviews for Chicken Fajita Spaghetti

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blhaslett User ID: 7278888 207076
Reviewed Nov. 4, 2013

"I'm a little confused by the 4 and 5 star reviews on this one. It had no flavor other than being spicy, definitely something I would not make again. It was very easy to make so at least I didn't lose a lot of time on it."

hchambers User ID: 7140928 58498
Reviewed Oct. 29, 2013

"This was a great meal. My family loves pasta dishes and this is a good one. I added a poblano pepper along with the other peppers. I also added some fresh cilantro on top right before serving. I will definitely make this dish again."

december7 User ID: 3682228 207075
Reviewed Oct. 28, 2013

"Absolutely delicious. I was going to double the water and taco sauce to make it creamier, but My 16 year old said to leave it as is. I did not have canned chilies so I added a handful of Hungarian hot wax peppers. Will definitely be making again!"

katlaydee3 User ID: 3741999 64618
Reviewed Jan. 10, 2011

"This was very good. At first I found it to be a strange combination but the more I ate, the more I liked it. I did not have enough spaghetti for the leftovers so I used angel hair pasta which was very good."

muffnette User ID: 1370261 80054
Reviewed Apr. 28, 2010

"This was fantastic!!! such a burst of flavor! a new family favorite - will make it regularly for sure - it was so super simple too!! I too used the Ortega medium taco sauce and that gave enough bite to it - as i was going to add jalapenos as the suggestion if you want it hot (as my family love hot) but the medium sauce was sufficient!"

buckus29 User ID: 1626097 62605
Reviewed Mar. 5, 2009

"This is excellent. I used the Ortega Medium Taco Sauce and it just has enough bite to it. This is so simple and the whole family raved about it. During Lent we don't eat meat on Friday's so we did shrimp instead of chicken and that was excellent too.

Karen - Painted Post, NY"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.