Recipe: spicy southwest pasta

This is a very tasty recipe that I got out of my Trim and Terrific cookbook. The recipe is actually vegetarian but I had a chicken breast that I needed to use in the fridge so I threw it in there but it would be really good meatless as well.

You need:
1 onion chopped
1 can (28 oz.) whole or stewed tomatoes
1/2 box rotini cooked (I used whole wheat)
1 can (15 oz.) black beans, rinsed
1 10 package (10 oz.) frozen corn
1 c. reduced fat cheddar cheese
1 can (4 oz.) green chilies
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/2 tsp. red pepper flakes
salt and pepper to taste
1 large, boneless skinless chicken breast cooked an cubed(optional)

Pour juice off of tomatoes into a skillet over medium heat. Chop or puree tomatoes and add to pan. Cook with chopped onions until they are tender. Add black beans, corn, pasta, chilies and seasoning. Adjust cumin and red pepper flakes for personal spice preference. Cook over medium heat until warmed through completely. Add cheddar cheese and toss.

This pasta is very tasty and incredibly easy to make. Like I said, I added the chicken because I had it around and I'm trying to get more lean protein in my diet. Also, when I make this again I will remove the cinnamon. Cumin is already a sweet and spicy element and the cinnamon was way over the top. I LOVE cinnamon but I think I'm deciding that I don't care for it much in savory dishes.