Penne Pasta with Chicken Fajita

Ingredients:

• 450 g skinless and boneless chicken thighs (about 4 pcs.), cut into 1 cm strips.
• 220 g penne pasta
• 1 tbsp chili powder
• 1 teaspoon cumin
• 2 tbsp. l. olive oil
• 3 medium sweet peppers (red, yellow and green), cut into 0.5 cm wide strips.
• 1 small onion, halved and thinly sliced
• 170 g cream cheese, diced
• 110 g pepper jack cheese, grated
• 3/4 cup crushed tortilla chips
• Pico de gallo and sour cream, for serving

Preparation:

1. Preheat oven to grill mode.
2. In a small bowl, combine chili powder, cumin and 1 tablespoon salt.
   
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken and chili powder mixture and cook, stirring occasionally, until the chicken begins to color and the spices are toasted, about 2 minutes. Add the bell pepper and onion and cook until they begin to release their juices, 3-4 minutes.
3. Add the pasta and 2.5 cups of water to the skillet and bring to a boil over medium-high heat. Once the water comes to a boil, continue cooking, stirring occasionally, until the pasta is al dente and the sauce has thickened and reduced by about half, 14-16 minutes. Remove from heat and stir in the cream cheese until melted. Sprinkle with grated cheese and crushed chips.
4. Transfer to the oven and broil until the cheese is bubbly and toasted, 2 to 3 minutes.