Southwest Chicken Chili Mac

Since we are still having some cold days, I thought I would try this recipe out.  It was awesome.  Of course, now as I write this post up, I realized I messed up and added way to much ranch.  Oh well, it was yummy the way I made it. I will be making this again, but maybe with some corn bread.

Servings- 6

Ingredients:

8 ounces pasta noodles (whatever you have on hand works great, I used mini shells)

2 Tablespoons extra virgin olive oil

1 cup finely chopped white onion
1/2 cup finely chopped sweet peppers (or bell peppers)
1 tablespoon minced garlic
2 cups cooked shredded chicken breast
10 ounce can Rotel diced tomatoes, mild
1 1/2 cups chicken broth
1 can corn, fresh or canned
1 can white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 package dry Ranch seasoning (original recipe called for 1 teaspoon)
1/4 cup finely chopped fresh cilantro

Directions
Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.