Sauté garlic & jalapeno for a few minutes.
Add cut up veggies and sauté until al dente.
Add salt & pepper to taste.
Pound (to tenderize) chicken thighs.
Season with pepper & garlic salt or a Cajun Seasoning.
Add Rocky Mountain Salsa to veggies.
Add heavy cream & parmesan cheese.
Let simmer. Stir often.
Sauté chicken thighs in olive oil or canola oil. If you pounded the thighs should only take about 4-5 minutes per side.
Pour mixture over pasta & add sliced chicken thighs.