Mexican Pasta Skillet

This is a yummy, filling and fast dish to make. It's also VERY yummy. Before I start I will tell you, it calls for Chicken. I will either take chicken breast and cut it up into bite size pieces or I have used canned chicken in a hurry. Either way it's still very yummy! So here we go.

Either use 1 pound of Boneless Skinless Chicken breast or 2 large cans of chunk chicken.
1 box spiral pasta
1 16oz jar of your favorite salsa (usually I buy mild, but the medium gives this a little kick)
1 can or small bag of corn (optional)
1 bar of cream cheese
1 Package of taco seasoning
1 bag shredded cheddar cheese

Boil your pasta. While it's cooking you need to cook the chicken. If you use chicken breasts, cut into bite size pieces and then cook in a large skillet with a little bit of olive oil until done. Then add your taco seasoning. If you use the can chicken, stick it in the skillet and heat until warm and then add seasoning.
Add in corn, salsa and half of the shredded cheese. Stir it until the cheese is melted. Then cut the cream cheese into chunks and stir it in until it's melted. Once it's all good and melty, add the pasta. Stir it up well and then serve.
I like to serve mine with refried beans and nacho chips.

To cook my refried beans, I put 1/2 a stick of butter in a pan with half a sweet onion chopped up. I let it cook until the onions are just starting to turn brown. Then I add the refried beans. Stir them until they are good and warm. Then I had a hand full of shredded cheese and serve.
I hope you like this recipe. Enjoy my friend.
Kathy!