Chicken Fajita Pasta

• 6-8 chicken tenders
• 8 oz spaghetti noodles, cooked al dente, drained and rinsed.
  
• 1 tsp chili powder
• 1 tbsp olive oil
  
• 1/2 tsp cumin
• 1 tsp minced garlic
• 1 tsp onion powder
  
• 1/2 tsp kosher salt and cracked pepper
  
• 1 sliced red pepper
• 1 sliced green pepper
  
• 1 15 oz can diced tomatoes with green chilies

Garnish with:

• sliced green onion
• shredded jack cheese
• diced fresh tomato
• avocado
• chopped cilantro
• sour cream (not shown)

Heat your pan and add the olive oil and garlic. Saute for about 1 minute. Add the chicken tenders and sprinkle the chili powder, cumin, onion powder, salt and pepper over chicken. Cook thoroughly. Remove chicken from the pan. Use a little white wine to deglaze your pan. Add your peppers to the pan a cook for about 3 minutes until tender crisp. Add the can of tomatoes and the chicken to the pan and cook for 2-3 minutes to get everything nice and hot. Add the pasta to the pan and toss.

Garnish with the the cheese, sour cream, cilantro, diced tomato, green onion and avocado.