Southwestern Pasta with Chicken

• 2 cup uncooked whole wheat rigatoni
• 1 lb boneless skinless chicken breasts cubed
• 1 cup salsa
• 2 1/2 cup unsalted tomato sauce
• 1/4 tsp garlic powder
• 2 tsp cumin
• 1 tsp chili powder
• 1 cup canned black beans rinsed and drained
• 1 cup canned corn
• 1/2 cup shredded 2% Colby Jack cheese

1. Fill a pot with water and bring to a boil.
2. Cook pasta until al dente about 10-12 minutes, or according to the package directions.
3. Drain well.
4. Spray a 12 inch skillet with cooking spray.
5. Saute chicken over medium heat until opaque, about 7-10 minutes.
6. Stir in the salsa, tomato sauce, garlic powder, cumin, chili powder, black beans, and corn.
7. Stir thoroughly and cook until heated through.
8. Add the pasta and gently toss to mix evenly.
9. Evenly sprinkle cheese over the pasta before serving.
10. I put the cheese on before serving so it would melt a bit, but you can add cheese to each individual portion.
11. Roughly 2 tablespoons cheese per serving.

whole wheat rigatoni, chicken breasts, salsa, tomato sauce, garlic, cumin, chili powder, black beans, corn, cheese

Taken from cookpad.com/us/recipes/355986-southwestern-pasta-with-chicken (may not work)