Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Season with salt and pepper.
Add sliced onion and bell peppers to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Stir in fajita seasoning, diced tomatoes, Rotel (if using), and pasta. Pour in chicken broth, making sure the pasta is mostly submerged. Bring to a boil.
Reduce heat to a simmer, cover, and cook for 12-15 minutes, or until pasta is cooked through and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Remove from heat and let stand for a few minutes to allow the sauce to thicken. If the sauce is too thick, add a little more chicken broth until desired consistency is reached.
Serve hot, topped with shredded cheese, sour cream, cilantro, avocado, and lime wedges, if desired.
Zylo AI 
For a dairy-free version, omit the cheese and sour cream.
To make it gluten-free, use gluten-free pasta.
Adjust the amount of fajita seasoning to your preference.
Feel free to add other vegetables like corn or zucchini.
For a spicier dish, add a pinch of cayenne pepper or use a hotter variety of Rotel.
• Pasta (Mexican-inspired)
• Approximately 550-650 calories
• 25 minutes (Easy)
• 35 minutes
• 15
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