1 can (10 ounce diced fire roasted tomatoes and green chilies (like Ro-Tel))
2 cups chicken broth
3/4 cup heavy whipping cream
2 teaspoons chili powder*
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Cilantro (green onion and or chopped avocado for serving, optional)
Heat oil in a large deep skillet over medium-high heat.
Season chicken with salt and pepper and add to skillet.
Cook chicken, stirring occasionally until cooked through.
Add peppers, onion and garlic and cook until slightly tender, about 7 minutes.
Stir in pasta, tomatoes, chicken broth, cream, chili powder, cumin, garlic powder and oregano.
Bring mixture to a boil then cover and reduce to a simmer for about 15 minutes until pasta is tender.
Remove from heat and stir.
Season with salt and pepper to taste.
Garnish with cilantro, green onion and/or chopped avocado
2 teaspoons of chili powder definitely give this a nice little kick and heat. If you are sensitive to that you may want to reduce the chili powder to 1 1/2 teaspoons and add more to the sauce once you stir it in if needed.