Southwest Chicken Chili Mac

I spotted this recipe over at Picky Palate, and I knew I wanted to make it this fall. It was such a comforting, delicious meal on a cool fall night. I'm definitely adding it to my recipe box. It's funny because it calls for wagon wheel pasta (probably to please picky kid eaters), but I decided to live a little and get the wagon wheel pasta, too. It entertained this adult :) Here's the recipe:

8 ounces wagon wheel pasta noodles

2 Tablespoons extra virgin olive oil
1 cup finely chopped white onion
1/2 cup finely chopped yellow bell pepper
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, drained
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

Cook pasta according to package directions. Drain and run under cool water. Heat oil in 9 inch deep cast iron skillet (or a regular skillet if you don't have one). Add onions and peppers, cook stirring about 5 minutes. Add garlic and cook, stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.