In Dutch oven cook pasta according to package directions. Drain and return pasta to pan; keep warm. In bowl combine sour cream, marinade, lime juice, chili powder, cumin, and crushed red pepper, set aside. In large skillet cook and stir onion, sweet pepper, and Anaheim pepper in 1 tablespoon of the hot oil over medium heat for 4 to 5 minutes or until crisp-tender. Remove vegetables from skillet. Add remaining oil to skillet. Add half of the chicken; cook and stir for 2 to 3 minutes over medium-high heat or until chicken is no longer pink. Remove from skillet. Repeat with remaining chicken, adding additional oil if necessary. Add chicken, vegetables, and sour cream mixture to pasta. Toss to coat. Heat through over low heat. Makes 6 to 8 (1-1/2- to 2-cup) servings.

*Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash hands well with soap and water.