Chicken Fajita Pasta

1 each yellow, red, orange, green peppers – sliced into strips

2 zucchini (sliced 1/4″ thick)

2 yellow squash (sliced 1/4″ thick)

1 pt. button mushrooms (trimmed and halved if large)

1 yellow onion (sliced into strips or rings)

Grilled fajita chicken strips (3 – 4 small packages of precooked, or 4 med. chicken breast, cut into strips)

Bowtie pasta, cooked according to package and drained

1 package fajita seasoning

Cook pasta, drain, rinse and set aside.

If making homemade chicken strips, slice raw chicken  breast into 1/2″ thick strips, marinate in fajita seasoning (per pkg. directions) and cook thoroughly on iron griddle or in grill wok on outdoor grill.  Set aside.

Cook prepared vegetables on grill in a grill wok or on heavy duty foil (with slits putched here and there).  Drizzle with fajita sauce to prevent drying out.

Mix prepared pasta, chicken strips, and grilled vegetables in large serving bowl.  Drizzle with remaining fajita sauce if desired.

Garnish with fresh cilantro or lime slices.

Serve with tortilla chips.