Southwest Chicken Chili Pasta

Funny story about this recipe. I made it for dinner with some friends and I taste tested and came to the conclusion it needed a little garlic. I ran to the cabinet since our guests were arriving in 5 minutes, grabbed what I thought was the garlic salt and shook it over the hot pot. Turns out, I was POURING chili powder into our dinner. I mean thank goodness this recipe already called for chili powder but I poured a good 1/4 cup in there. Thankfully, I was able to scoop most of it out but the added chili powder made this recipe even more delicious!!

Ingredients

2 cups uncooked pasta

2 tbsp EVOO

1 cup chopped white onion
1 cup chopped zucchini *my addition
1 cup chopped summer squash *my addition
1 cup chopped red bell pepper
1 tbsp minced garlic
2 cups cooked shredded chicken breast
1o ounce can Rotel diced tomatoes
1.5 cups chicken broth
1 can corn, drained
1 can white beans, drained
2 tbsp chili powder
2 tbsp ground cumin
1/4 cup chopped fresh cilantro

1. Cook pasta according to the directions
2. Heat oil in a large pot and add onions, peppers, zucchini, and squash. Cook for about 5 minutes
3. Add garlic and cook for 1 minute
Add chicken, tomatoes, broth, corn, beans,  pasta, chili powder, cumin,  and cilantro. Stir until well combined. 
4. Reduce heat to low and simmer until ready to serve.