Step 1

Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.

Step 2

In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.

Step 3

Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.

Step 4

When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.

Step 5

Add minced garlic, and stir until fragrant and well combined, about 30 seconds.

Step 6

Remove from heat and transfer to the plate with the chicken.

Step 7

In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.

Step 8

Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Step 9

Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.