Chicken and Salsa Skillet

Like last week, I couldn't help snapping a pic before I added the pasta

• whole grain spiral pasta (about 1/2 a box)
• 3 large handfuls frozen, precooked chicken breast strips
• 1 large jar medium salsa
• 1 1/2 cups frozen corn
• 1 large handful onion, chopped
• 1 handful green onion, chopped
• 1 clove garlic, finely chopped
• 1/2 red pepper, coarsely chopped
• 1/4 can reduced sodium black beans, drained and rinsed
• cumin (about 2 shakes)
• chili powder (about 2 shakes)
• garlic powder (about 2 shakes)
• salt
• 2 small handfuls reduced fat shredded Mexican cheese
• EVOO

Bring a lightly salted pot of water to a boil. Prepare the pasta according to package directions, cooking about 9-10 minutes.

While the pasta is cooking, heat a large skillet on medium heat. Add EVOO, about one turn of the pan.

Add the chicken strips and cook until thawed. Reduce heat to medium-low.

Add the corn, onions, peppers and garlic. Season with salt, garlic powder, chili powder and cumin. Stir to combine and cook for another two to three minutes. Reduce the heat to low and add the salsa, beans and cooked pasta. Give another quick stir to combine all the ingredients. The pasta should be covered with the salsa and veggie mixture. Let simmer for a few more minutes. Top with the shredded cheese. If you want, you can let it   sit to let the cheese melt. If you're impatient like me, though, it will melt just by sitting in a bowl while you eat it.