فاهيتا باستا

Put the onion in a skillet on the fire until it wilts, then add the chicken strips and minced garlic and stir until the chicken is cooked.

Add the sliced bell peppers and mushrooms, and sauté until the vegetables are tender.

Add the Mexican sauce and chicken bouillon cube to the pan, and mix well.

Let the mixture simmer for a few minutes to thicken.

Add the cream and cream cheese to the pan, and mix until well combined.

Add 1 1/2 cups of pasta cooking water and stir.

Boil the pasta in the usual way and let it cook until al dente

Add the cooked pasta to the sauce and toss until the pasta is well coated and absorbs the sauce.

Sprinkle mozzarella cheese and Italian herbs on top.