Chicken Fajita Alfredo

Chicken Fajita Alfredo
8oz Penne Rigate
1 lb. chicken tenderloins
1 bell pepper, sliced
1/2 onion, sliced
1 (1.12oz) package fajita seasoning
1 tbsp. vegetable or olive oil
2 cups heavy cream
1/2 cup grated parmesan cheese
Prepare pasta according to package directions; drain and rinse with warm water, set aside.  Cut chicken into bite-sized pieces. Sprinkle chicken, pepper and onion slices with gluten-free fajita seasoning.  Heat oil in a large skillet over medium-high heat. Add chicken, peppers and onions. Cook for 7 to 10 minutes, turning occasionally.  Add cream, bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.