1 package (12 oz) bow tie pasta

1 lb boneless chicken breasts, cubed

olive oil, enough to coat the pan

1 bunch green onions, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

1/2 can (14 1/2 oz) reduced sodium chicken broth

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1/2 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1/2 cup milk

1 1/2 tsp Cajun seasoning

1 tsp garlic powder

1/2 tsp black pepper

1 1/2 cup (8 oz) shredded Colby-Monterey Jack cheese

Preheat oven to 350 degrees.
Cook pasta according to package instructions, drain, and set aside.
In a Dutch oven, sauté chicken in olive oil until juices run clear. Remove with a slotted spoon and set aside.
In the same pot, sauté the onions and peppers in remaining oil until tender.
Add broth, soups, milk, Cajun seasoning, pepper, and garlic pow