Southwest Chicken Chili Mac…Skillet Style

8 ounces wagon wheel pasta noodles
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

1o ounce can Rotel diced tomatoes, mild

1 1/2 cups reduced sodium chicken broth

1/2 cup corn, fresh or canned

1/2 cup white beans, drained and rinsed

1 Tablespoon chili powder

1 Tablespoon ground cumin

1 teaspoon dry Ranch seasoning from packet

1/4 cup finely chopped fresh cilantro

1. 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 cup wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.