Cheesy Chicken & Salas Skillet

By Mary Jane

Ingredients

• 2 cups multi-grain penne pasta, uncooked
• 1 (450 g) lb. 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 thin strips
• 1 cup Kraft Tex Mex Light Shredded Cheese

Preparation

Step 1

Cook pasta as directed on package, omitting salt.

Meanwhile, cook chicken in large nonstick skillet on medium-high heat 2 min. Add salsa, corn and peppers; stir. 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. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.