Matt's Favorite Skillet Dish

Here's another easy and delicious recipe that Matt loves - because he loves pasta. :)

South-of-the-border chicken & pasta skillet
2 cups medium-shaped pasta (do not use a whole box, use a little less otherwise the skillet will be dry) (whole wheat is best!)
1 lb boneless, skinless, chicken breasts, cut into bite-size pieces
1 jar (16oz) salsa
1 pkg (10oz) frozen corn
4 oz cream cheese, cubed
1/4 tsp chili powder
1 cup Mexican style shredded cheese, divided
2 green onions, diced, optional
1/2 green pepper, chopped, optional

Cook pasta.  Meanwhile, cook and stir chicken in large skillet.  I also like to add some cumin, chili powder, and salt to season the chicken.  I also will add half a green pepper with the chicken because we LOVE green pepper!  Once the chicken is done, add the salsa, cream cheese, frozen corn, and chili powder.  Simmer on medium-low heat until cream cheese is melted, stirring occasionally.
Drain pasta, add to chicken mixture with 1/2 cup shredded cheese.  This is where it's important to have the right amount of noodles and a large skillet!  Simmer 3 minutes or until cheese is melted.  Top with remaining cheese and green onions if desired, cover.  Remove from heat and let stand until cheese is melted.