Mexican Chicken Pasta

I love alfredo pastas with a little kick of spice. You can make this spicy or not, but either way this is a delicious and simple meal.

Ingredients:

2 chicken breasts diced

1 tablespoon cumin divided

1 tablespoon chili powder divided

2 bell peppers diced

2 cups milk

1/2 cup plain nonfat Greek yogurt

2 cups shredded cheese (Taco blend, Mexican, Monterrey Jack, etc…)

1 bunch green onions diced

8 ounces fettuccine pasta

Directions:

1. Spray a nonstick skillet with olive oil spray. Spray chicken with olive oil spray and sprinkle with half the chili powder and cumin. Cook on medium until just done. Remove chicken from skillet and set aside.
2. Saute peppers in same skillet over medium heat for 5 minutes. Sprinkle with remaining chili powder and cumin.
3. Meanwhile cook pasta according to package directions. Drain and set aside.
4. Add chicken back to the peppers.
5. Add milk and yogurt and bring to a simmer.
6. Stir in the cheese so it melts.
7. Add the pasta and stir it in to combine.
8. Dish up pasta and sauce into bowls. Top with diced green onions.
9. Enjoy!