Cheesy Tex-Mex Chicken Pasta Skillet

Makes 4-5 servings


1 1/2 cups uncooked whole grain pasta of your choice

1 Tbsp. Smart Balance® Cooking Oil

1 tsp. salt

1 tsp. chili powder

1/2 tsp. onion powder

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1 lb. (2) boneless skinless chicken breasts, cut into chunks

16 oz. (2 cups) cups chunky salsa of your choice

1/4 cup onion, coarsely chopped

2 garlic cloves, minced

1 green bell pepper, chopped

1 cup fresh or frozen corn

1 15 oz. can black beans

1 1/2 cups reduced-fat shredded cheddar cheese

1/2 bunch fresh cilantro or 4 green onions, chopped

Sour cream, optional


Set a medium-sized pot of salted water to boil. Add pasta, reduce heat slightly and cook until al dente, according to package instructions. Once pasta is cooked, drain and set aside.
Meanwhile, drizzle oil in a large skillet set to medium-high heat. Combine salt, chili powder, onion powder, cumin, cayenne and black pepper in a small bowl. Add chicken to hot skillet and sprinkle with seasoning mixture. Cook until no longer pink, 8-9 minutes.
Stir in salsa, onion, garlic, bell pepper, corn and black beans. Bring to a boil and simmer on medium heat for 10 minutes. Add cheddar cheese and pasta; stir to combine. Serve with fresh cilantro or green onions, and top with sour cream, if desired.