Cheesy Chicken & Salsa Skillet

By KennyB07

Ingredients

• 2 cups multi-grain penne pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 cup frozen corn, thawed
• 1 large green pepper, cut into strips
• 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.