Heat a pan on a medium heat and spray well with 1 kcal spray.
Add the garlic and sauté for 1 minute.
Add the pepper and chicken, and season well with salt and pepper.
Cook for about 5 minutes until the chicken and peppers are charred and cooked throughout.
Meanwhile, cook the pasta per packet instructions minus two minutes (it will finish cooking in the oven).
You can also preheat the oven to 220 degrees Celsius.
Add the oregano, chili powder, cumin and paprika (or fajita spice mix) to the chicken and peppers, and cook for a further 2-3 minutes.
Stir in the tinned tomatoes and bring to a simmer.
Reduce heat and stir in the cream cheese.
Add the cooked pasta and mix well.
Pour into an ovenproof dish and top with grated cheese.
Bake for ten minutes until golden and bubbling.