1 lb boneless, skinless chicken breasts, cut into ¾-inch pieces
2 tsp extra-virgin olive oil, divided
1 onion, diced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 cups low-sodium chicken broth
1 (10 oz) can Rotel (diced tomatoes with green chiles)
7 oz cavatappi (or corkscrew pasta)
½ cup whole milk plain Greek yogurt
½ avocado, diced
¼ cup sliced green onions
¼ cup chopped cilantro
Instructions
In a small bowl, mix together the spices (cumin through salt).
Place diced chicken in a large bowl and sprinkle with a little over half of the spice mixture and toss to coat. Set aside remaining spice mixture.
Heat 1 teaspoon olive oil in a large, deep, nonstick skillet or Dutch oven over medium-high heat. Once hot, add the chicken and cook 5-6 minutes or until browned and cooked through. Remove to a plate and set aside.
Heat remaining teaspoon olive oil in the skillet or Dutch oven and return to heat. Add onion and chopped bell pepper; sprinkle with remaining spice mixture and cook 8-10 minutes or until softened, stirring occasionally. Add garlic and stir, allow to cook until fragrant, about 30 seconds. Remove peppers and onions to the plate with the chicken and return the skillet/Dutch oven to the heat.
To the skillet/Dutch oven, add the broth, Rotel, and uncooked pasta. Bring to a boil. Cover and reduce heat to medium. Simmer for 14-15 minutes or until pasta is cooked al dente, stirring 1-2 times throughout.
Return the cooked peppers, onions, and chicken to the skillet; stir and cook for 1-2 minutes. Add the yogurt and mix well. Remove skillet from heat and top with diced avocado, green onions, and cilantro before serving.