Southwestern Chicken and Pasta

1 cup uncooked rigatoni
2 boneless, skinless chicken breasts, cut into pieces
1/4 cup salsa
1 1/2 cups canned tomato sauce
1/4 tsp garlic powder
1 tsp cumin (I usually add a little more)
1/2 tsp chili powder (I usually add a little more)
1/2 cup canned black beans, rinsed and drained
1/2 cup fresh or canned corn
1/4 to 1/2 cup cheese (depends on how cheesey you like it)

Cook pasta according to directions. Meanwhile in a large, deep skillet saute chicken (spray pan first or use a little oil), until chicken is browned and opaque throughout. Stir in the salsa, tomato sauce, garlic powder, cumin, chili powder, black beans, and corn. Stir thoroughly and cook until heated through. Add the pasta and gently toss to mix evenly. Sprinkle cheese over the top and allow to melt.
**Note: this recipe says it has 2 servings, but I half it and we still have left overs, so making a whole recipe should feed 4 people (or at least I would think so).

Ryan's review: good! Renee did not give me enough to begin with and then gave the rest to my brother, so I was hungry later...... I wanted seconds. So, it was good.

Renee's thoughts: This is one of those meals that I always have the ingredients for and comes together really quickly. I also like that it is healthy; not a lot of fat or grease. I used left over chicken from the other day and it worked great. I like this meal a lot. It tastes better than it looks.