Add the chopped tomatoes, green pepper, cooked chicken, shredded cheese, Barilla Fusilli pasta, enchilada sauce, chicken broth and cream.
Cover and bring to a boil.
Let boil for about 5 minutes, stirring once or twice.
Remove the lid, reduce the heat slightly and continue to cook, stirring every few minutes until the sauce is absorbed and the pasta is cooked to al-dente (about 15 minutes).
Sprinkle with some chopped cilantro (if desired) and serve.