Cheesy Chicken & Salsa Skillet *

By mamapig

Ingredients

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

Details

Servings 4
Adapted from kraftfoods.com

Preparation

Step 1

COOK pasta as directed on package.

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 cooked through, stirring occasionally.

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

Garnish each serving with 1 Tbsp. chopped cilantro or 1 chopped green onion.