Creamy baked chicken fajita pasta with peppers, chickpea noodles, and Tex-Mex flavor.

1 lb boneless, skinless chicken breast

2 bell peppers

1 jalapeño

1 white onion

4 cloves garlic

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

8 oz chickpea pasta

1/2 cup low-sodium chicken broth

1/4 cup hot sauce

12 oz creamy cheese dip

4 oz shredded pepper jack cheese

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1. Preheat oven to 400°F and cook pasta slightly under al dente.

2. Sauté vegetables in olive oil, then remove.

3. Cook chicken until 165°F, remove.

4. Deglaze skillet with broth and hot sauce, add cheese dip.

5. Return chicken, vegetables, and pasta to skillet.

6. Top with cheese and bake until bubbly.

Serve with cilantro, chili flakes, or Greek yogurt if desired.