This recipe is one of my favorites lately! The night I cooked it, it was just the right time for some comfort food and it really hit the spot. Not to mention, it let me use my cast iron skillet, which I’ve been trying to use more often. I’m turning into one of those moms who looks for easy, quick weeknight dinners and I think this is a perfect option. It’s from Picky Palate and super yummy.
8 ounces wagon wheel pasta noodles (I used just regular macaroni 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 reduced sodium chicken broth
1/2 cup corn, fresh or canned
1/2 cup white beans, drained and rinsed (I used black beans)
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dry Ranch seasoning from packet
1/4 cup finely chopped fresh cilantro
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.