BBQ Ranch Chicken Pasta

BBQ Ranch Chicken Pasta Serves 10 2 cups shredded rotisserie chicken 1 tsp butter 1 onion, chopped 3 garlic cloves, minced 10 oz frozen corn 1 tsp salt 1 tsp pepper 1/2 tsp cumin 1/2 tsp chili powder 8 oz whole wheat pasta 1 cup Ranch dressing (I used Ken's but your favorite variety would work) 1 1/2 cups BBQ sauce (homemade or store bought is fine) 1 cup reduced fat Monterey jack cheese (or any variety you prefer), divided 15 oz can black beans, rinsed & drained Optional Toppings Additional BBQ sauce Additional ranch dressing Fresh avocado Fresh chopped cilantro Preheat oven to 350 Spray a large casserole dish with nonstick spray, set aside Place shredded chicken into a large bowl In a skillet melt butter over medium high heat Stir in chopped onion and cook until soft, about 5 minutes Add in minced garlic and cook for an additional 2 minutes Slowly add in corn, salt, pepper, cumin and chili powder and cook for another 5 minutes, removing from heat when corn is tender While corn is cooking prepare pasta according to package instructions to al dente Drain pasta and add chicken & corn mixture to pasta In the bowl where the chicken was whisk together ranch dressing and BBQ sauce until well combined Stir sauce into pasta & chicken until pasta is well coated Stir in 3/4 cup cheese and beans very gently, making sure to not break the beans up Pour mixture into casserole dish Top with remaining cheese Bake for 15-20 minutes or until cheese is bubbly Top with preferred toppings