Cheesy Tex-Mex Chicken Pasta Skillet

Makes 4-5 servings

Ingredients:

• 1 1/2 cups uncooked whole grain pasta
• 1 Tbsp. Olive 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. ground black pepper
• 16 oz. (2 cups) cups chunky salsa
• 1/4 cup onion, coarsely chopped
• 2 garlic cloves, minced
• 1 cup fresh or frozen corn
• 1 15 oz. can black beans
• 1 1/2 cups reduced-fat shredded cheddar cheese
• 4 green onions, chopped
• Sour cream, optional

Directions

1. 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.
2. 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.
3. Stir in salsa, onion, garlic, 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 green onions, and top with sour cream, if desired.