Fill a large pot with water, add some salt and bring to a boil. Once boiling, add the noodles and continue to boil until desired tenderness is reached (12-15 minutes, or according to the package directions). Drain the noodles and set them aside until ready to use.

Season the chicken with half of the taco seasoning.

In a large skillet heat the oil over medium-high heat. Add the chicken and cook for about 4 to 5 minutes until browned. Remove the chicken from the skillet to a plate.

Add the onions and peppers along with the remaining seasoning and saute for about 6 to 8 minutes or until the veggies develop some color and cook down a bit. Add garlic, stir, and cook for about 30 seconds. Then return the chicken to the skillet, add the broth along with the canned tomatoes, bring to a boil, reduce the heat to a medium low and simmer for about 15-20 minutes.

Mix in the heavy cream, add the cooked noodles, adjust the seasoning and stir until everything is combined.

Serve garnished with fresh chives, dill or any herbs of your choice.