Ingredients 

1 tablespoon chili powder

1 teaspoon cumin

Sea salt

2 tablespoons extra virgin olive oil

1 pound boneless skinless chicken thighs (about 4), cut into 1/2-inch strips

3 medium red, green or yellow bell peppers, cut into 1/4-inch strips

1 small yellow onion, halved and thinly sliced

8 ounces brown rice penne pasta 

6 ounces cream cheese, cubed

4 ounces pepper jack cheese, shredded

3/4 cup crushed gluten free tortilla chips

Pico de gallo and sour cream (I substitute greek yogurt), for serving

Directions 

1. Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
2. Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
3. Cook brown rice pasta according to the package instructions. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.