Creamy Chicken Fajita Pasta

Ingredients

• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• 1/8 tsp cayenne
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 Tbsp cooking oil
• 1 boneless skinless chicken breast
• 1 bell pepper
• 1 yellow onion
• 15 oz can fire roasted diced tomatoes
• 4 oz cream cheese
• 8 oz pasta, any shape
• 2 green onions, sliced

Directions

1. Stir together the fajita spice mix in a bowl, then put it to the side. Chop the onion and bell pepper, and slice the chicken breast into 1/2-inch cubes.
2. Set a large pot of water over high heat and bring it to a boil for the pasta. When the water is boiling, add the pasta and cook until tender, 7-10 minutes or as directed on the package. Pour the pasta into a colander to drain, then leave it aside until you need it.
3. As the pasta cooks, warm 1 Tbsp cooking oil in a large skillet over medium heat. Add the chicken cubes and the fajita spice mix once the oil is hot. Cook, stirring as needed, until the chicken is cooked through with a bit of browning, then transfer it to a clean bowl.
4. Put the onion and bell pepper into the same skillet. Cook over medium heat until the edges just start to soften and pick up a little color. Pour in the canned tomatoes with their juices, then add the cream cheese. Stir over medium heat until the cream cheese has melted into the tomatoes and turned the mixture creamy.
5. Return the drained pasta and cooked chicken to the skillet. Stir until everything is well mixed and coated with the sauce. Scatter the sliced green onions over the top, then serve.