Step 1

Preheat the oven to 450 degrees F.

Step 2

Line a baking sheet with foil.

Step 3

Place the peppers, cut-side down, on the prepared baking sheet.

Step 4

Roast the peppers until their skin has blistered and charred, about 20 minutes.

Step 5

Bring the foil up around each of the peppers and fold the edges together to enclose them.

Step 6

Let the peppers stand until they are cool enough to handle, about 15 minutes.

Step 7

Use a sharp knife to loosen the edges of the skins and gently pull them off and discard.

Step 8

Discard the stems, seeds, and the membranes from the peppers.

Step 9

Chop the peppers.

Step 10

While the peppers are cooling, cook the chicken according to the package directions.

Step 11

Also while the peppers are cooling, in a large pot of boiling water, cook the macaroni to al dente, according to the package directions.

Step 12

Drain the macaroni and rinse it well under cold water.

Step 13

Cut the cooked chicken into 1/2-inch-thick pieces.

Step 14

In a large bowl, add the cream cheese and 1/2 of the salsa and beat with an electric mixer on low speed, gradually beating in the remaining salsa, until it is combined.

Step 15

Add the chopped peppers and the cooked macaroni to the salsa mixture and toss to combine.

Step 16

Gently fold the avocado and the chicken pieces into the salsa mixture.

Step 17

Serve.