Southwestern Chicken Spaghetti

1 teaspoon olive oil
4 boneless, skinless chicken breast, cut into thin strips
2 cups bottled spaghetti sauce
1 (15 oz) can black beans, rinsed and drained
1/2 cup frozen corn
1 (4 oz) can diced green chilies
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper
12 ounces spaghetti

Heat olive oil over medium heat. Add chicken and cook about 5 minutes. Stir in sauce, beans, corn, chilies, cilantro, cumin and crushed red pepper. Heat to boiling, reduce heat to low and simmer for 20 minutes. Cook spaghetti according to package directions. Spoon sauce over spaghetti and serve.

Easy school night meal!