Santa Fe Pasta Skillet!

This is a one skillet meal you can have on the table in no time flat!  That's just the kind of recipe I love to have when I don't have time to be in the kitchen all afternoon, but I still want to serve something homemade and tasty!   We all need several of these easy recipes that are quick on prep and cleanup these days, because everyone just seems so busy.  

 If you have a few of these type recipes, it keeps you from being so tempted to do the drive thru or ordering out thing, which has become way too frequent in most families now.  Now, don't get me wrong, I do eat out or order out myself at times, but I try to limit it and make it the exception rather than the norm.   It's not only usually a healthier option to cook at home, it's also a huge money saver!  

This recipe feeds quite a few people and if you add a salad it's a complete meal!  The teens and kids love this one also!  

 Here is what you will need for this:

2 cups rotini or penne pasta, uncooked
3 boneless skinless chicken breast, cut in bite size pieces
2 Tbs. vegetable or olive oil
black pepper
2 cups of your favorite salsa
1 (15 oz.) can of black beans  ( I prefer the Busch Grilling Beans in the Sweet Mesquite flavor)
10 oz. frozen corn niblets or a 15 oz. can of corn niblets, drained
8 oz. cream cheese cubed
1/4 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. chili powder
2 cups shredded cheddar cheese, divided
2 cups tortilla chips, lightly crushed

sliced green onions
sour cream
sliced olives
additional salsa

Cook the pasta according to package directions, just until al dente.  Drain and set aside. 

Brown the chicken in the 2 Tbs. oil in a large nonstick skillet with a lid.   Sprinkle the chicken with salt and pepper before browning. 

When the chicken is done, add the salsa, corn, the black beans (undrained), cream cheese, garlic powder, cumin, and chili powder.  Cook on low, stirring occasionally, until the cream cheese has melted.   Add the drained pasta and 1 cup of the cheddar cheese.  Stir just to mix. 

Sprinkle with the other cup of the cheddar cheese.   Cover with the lid and heat on low until the cheese melts!

Right before serving sprinkle the crushed tortilla chips around the edges of the skillet!  Serve right from the skillet and allow each person to garnish as desired!

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