Mexican Pasta - super easy!

This started as a recipe I found online somewhere, but I've modified it and now keep it in my head and I'm not sure where the original is.

8 oz pasta (I use Barilla plus or whole wheat rotini)
1lb chicken breast
1 15 oz can black beans (I use Bush's reduced sodium and rinse)
1 15.5 oz jar salsa
1 cup frozen corn
2 cups shredded cheese (I use mexican blend, 2%)

Preheat oven to 350F. Cook pasta as directed. While pasta is cooking, cut chicken into small pieces (like 1/2 inch or smaller). Cook chicken in a pan - you can use non-stick cooking spray if needed or olive oil. I find that using just some water works just fine, combined with my non-stick pan.

Combine pasta, cooked chicken, black beans, salsa, and corn in a casserole dish. Bake at 350 for 20 minutes. Top with cheese as desired and bake for a few more minutes until the cheese is melted.

This makes easily 8 servings in our house. Great for leftovers, too.

Each serving is 336 calories, 7g fat, 40g carbs, 6g fiber, 825mg sodium, and 29g protein.

Modifications - Sub 1/2 ground beef (or turkey) for 1 lb chicken. Also, you can add garlic as desired when cooking the chicken. I like to mix some of the shredded cheese into the casserole and then put some on top. It doesn't seem like it would be too difficult to make this into a clean recipe, also. Another modification I haven't tried would be to use homemade taco seasoning (minus the salt) on the chicken. Making your own salsa or using dry black beans would be another good way to cut down on the sodium.