Chicken Fajitas

9 1/2 oz. Raw Chicken, cut into thin pieces (approx. 2 breasts)
24 oz. Red, Yellow and Green Bell Pepper Strips, mixed
1 Onion, cut into strips
1/2 Cup Fat Free Chicken Broth
1 1/2 Tablespoons Worcestershire Sauce
2 Garlic Cloves, minced
1/2 Tablespoon Cumin
1/2 Tablespoon Paprika
1/2 Tablespoon Onion Powder
1/2 Tablespoon Chili Powder
1/8 teaspoon Black Pepper
1 packet Splenda
8 (98% Fat Free) Fajita Size Flour Tortillas

Spray a deep skillet with non-stick cooking spray. Cook chicken over medium heat until chicken is white and juices run clear. Drain and set aside. Place chicken broth in skillet; add peppers, onion and garlic. Cook until vegetables are to desired tenderness. Drain and place back into pan along with chicken. Mix cumin, paprika, onion powder, chili powder, black pepper and Splenda together. Sprinkle on top of pepper mixture. Add Worcestershire sauce and mix well. Cook until chicken is hot. Place a 1/2 Cup of Fajita mixture on each tortilla. Add cheese or Fat Free Sour Cream for additional points.

Serves: 8
Per Serving: 154 Calories; 2g Fat (9.8% calories from fat); 12g Protein; 25g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 308mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 2  (www.AimeesAdventures.com)