2 cups rotini pasta, uncooked
1 tbsp oil
1 lb boneless skinless chicken breasts cut into bite-size pieces [I cut 2 large chicken breasts into thirds]
2 cups chopped red peppers [I used 1 green]
1/4 cup zesty italian dressing
1 tbsp chili powder
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Cook pasta as directed on package.
Heat oil in large skillet on medium-high heat. Add chicken. Cook and stir [flip] after 6 minutes. Add peppers, dressing and chili powder; cook until chicken is cooked through. [I added peppers to chicken pan but added dressing and chili powder to drained noodles.] Stir in salsa and sour cream. [I put salsa and sour cream into noodle pot.]
Toss pasta with chicken mixture. Sprinkle with cheese.