Chicken Taco Pasta

Go to the grocery store and buy these ingredients...today.  You'll thank me later :) This was an easy weeknight meal that turned out so much better than I even thought it would.

1 lb. ground chicken
1/2 of a medium red onion, chopped
3 cloves garlic, minced
3 Tbsp. of your favorite taco seasoning
14.5 oz. can black beans, rinsed and drained
4 oz. can diced green chiles
11 oz. can sweet corn
1 roma tomato, diced
2 cups pasta shells (can use whole wheat)
4 oz. light cream cheese
3 Tbsp. plain Greek yogurt
1/2 cup freshly chopped cilantro
Salt and pepper

Brown ground chicken in a skillet.  Once browned, add the onion, garlic, and taco seasoning.  Saute about 4 minutes.  Season with salt and pepper to taste.

Add the beans, corn, and chiles, and toss to combine.  Cook another 5 minutes, then add the roma tomato.

Meanwhile, cook pasta according to package directions until al dente.  Drain, reserving about 1/3 cup pasta water.  Add the shells, cream cheese, yogurt.  Mix well to combine.  Add some pasta water to thin out sauce or add more greek yogurt for a creamier texture, if necessary.  Taste and add more salt, pepper, or taco seasoning if necessary.  Serve topped with fresh cilantro.

Adapted from:  Bev Cooks