Tex-Mex Chicken Pasta Skillet

		Sat Sat	Fat	Chol	Carb	Calories
16 oz	Tortiglioni Pasta	0	1	0		1600
1 tbsp	Olive Oil	2	14	0		120
1 tsp	Salt	0	0	0		0
1 tsp	Chili Powder	0	0	0		0
1/2 tsp	Onion Powder	0	0	0		0
1/2 tsp	Cumin	0	0	0		0
1/4 tsp	Cayenne Pepper	0	0	0		0
1/4 tsp	Black Pepper	0	0	0		0
1 lb	Chicken Breasts	0	4	220		440
16 oz	Chunky Salsa	0	0	0		120
8 Stalks	Green Onions	0	0	0		96
2 cloves	Garlic	0	0	0		8
3 oz	Green Chilies (to taste)	0	0	0		15
1 cup	Corn	0	2	0		150
15 oz	Black Beans	0	1.5	0		330
7 oz	Veggie Shreds - Cojack	0	13	0		175
2 tbsp	Cilantro	0	0	0		0

	Total (g):	2	35.5	220	0	3054
	Servings:	4
	Per Serving (g):	0.5	8.9	55.0	0.0	763.5

Directions

Set a medium-sized pot of salted water to boil.
Combine salt, chili powder, onion powder, cumin, cayenne and black pepper in a small bowl.
Add the oil in a large skillet and set to medium-high heat.
Add chicken breasts to the hot skillet and sprinkle with seasoning mixture. Cook until no longer pink, 8-9 minutes.
Remove the chicken breasts and cut into 1-inch cubes
In the skillet, add the onion and garlic, heat for a minute until you smell the garlic.
Add the green chilies, corn and black beans, cilantro, and salsa.
Add the cubed chicken, bring to a boil, and simmer on medium heat for 10 minutes.
While simmering the meat, cook the pasta in the pot, cook until al dente according to package instructions.
Drain the pasta, return it to the pot, and add cheddar cheese; stir to combine.
Add the chicken, stir to combine.
Serve. Top with fat free sour cream, if desired.

This is a very good Tex-Mex recipe.
This recipe replaces green pepper in the original recipe with 3/4 of a can of green chilies. Adjust the green chilies to your taste.
I used Tortiglioni pasta, but Rotini would also work.