Thinly slice the chicken (longways). In a medium sized bowl, toss the chicken with the taco seasoning. In a large frying pan (at least 2” high walls) cook the chicken for three minutes on each side in the butter over medium heat. Using tongs, move the chicken to a plate and set aside (leaving the butter in the pan).

Thinly slice the onion and peppers. Cook with the garlic in the leftover oil you have in the frying pan until the veggies are softened. Move to the same plate as the chicken.

Raise the heat to high, and combine the broth, Rotel, and pasta. Bring to a boil , and reduce heat. Cover and simmer for about 10-15 minutes. Keep checking the pasta for doneness every few minutes and give it a stir.

Once the pasta is done, add in the sour cream, veggies, and chicken. Simmer an additional minute to reheat the other ingredients and serve hot.