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Southwest Chicken Chili Mac


I've been eyeing this recipe over on Pinterest the last few weeks, but I was saving it for one of "those" days. You know - those days when you don't feel like cooking and you "need" something easy. I don't have those days often but when I do - man, it's like torture to head into the kitchen! So - this week I had one of those days and I'm glad I did! This recipe was great and yummy and easy and I hope you enjoy it as much as Dan and I did! I might just have to have one of "those" days again soon... 

Southwest Chicken Chili Mac
  • 8 ounces wagon wheel pasta noodles (you could probably use 4 oz. and have plenty!)
  • 2 Tablespoons extra virgin olive oil
  • 1 cup finely chopped white onion
  • 1/2 cup finely chopped green bell pepper
  • 1 tablespoon minced garlic
  • 2 cups cooked shredded chicken breast (you can use rotisserie chicken if you want something really quick!) 
  • 1 can Rotel diced tomatoes (used tex-mex diced tomatoes)
  • 1 1/2 cups chicken broth
  • 1 small can corn
  • 1/2 cup white beans, drained and rinsed
  • 1 Tablespoon chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon dry Spicy 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.

2. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes.

3. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, pasta, chili powder, cumin, Ranch seasoning and cilantro.

4. Stir until well combined. Reduce heat to low and simmer until ready to serve.


*adapted recipe from Love this blog and her recipes!!