A new meal for the week

I had today off from all of my jobs which meant that I was able to go grocery shopping and cook a meal that I can eat all week. I really hate cooking for just one person but I'm finding that having left overs can be worth it. Cooking one large meal a week and I have enough food for 4 or 5 meals.

This was a new recipe for me (one new thing for this month!) and it turned out to be pretty good. I got it from a friends cookbook that was put out by Philadelphia Cream Cheese, so the cookbook itself was mainly cheesecakes but a few dinners as well.

South of the Border Chicken and Pasta Skillet
Ingredients:
2 cups rotini or any "shape" pasta (I used Schar gluten free fusili)
1 pound boneless, skinless chicken breasts cut into bite size pieces
1 jar salsa
1 package (10oz.) frozen corn
4 oz. cream cheese
1/2 tsp. cumin
Salt and pepper to taste
1 cup Mexican style shredded cheese

Directions:
- Cook pasta as directed and drain.
- At the same time, cook the chicken in a large skillet that is either non-stick or has been sprayed with cooking spray. Cook approximately 6 minutes or until chicken is cook thoroughly.
- Add salsa, corn, cream cheese, cumin, salt, and pepper. Simmer 5 minutes until cream cheese is melted.
- Add pasta and shredded cheese. Mix and let cook 3-5 minutes until cheese is melted and everything comes together.
- Enjoy!!

It doesn't look like much but it taste good and is relatively healthy. It was super easy to make and should last me all week, or would easily feed 4-6 people. If I make it again I will probably add more seasonings of some sort. It had a good flavor but seemed to be missing something.