Southwest Chicken Chili Mac

8 ounces high fiber pasta
1 Tablespoon extra virgin olive oil
1 cup finely chopped white onion
1/2 cup finely chopped sweet 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, frozen 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
4 ounces light cream cheese
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, pasta, chili powder, cumin, Ranch seasoning, cream cheese and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.

Serving Size: 6 1-cup servings