Cheesy Chicken & Salsa Skillet

By cheeserohan

Ingredients

• 2 cups multigrain penne pasta, uncooked
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/4 cups salsa
• 1 cup frozen corn, thawed
• 1 large green pepper, cut into short thin strips
• 1 cup shredded four cheese Mexican style cheese

Preparation

Step 1

Cooked pasta as directed on package.

Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 minutes, 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 minutes or until cheese is melted.