Cheesy Chicken & Salsa

Source: Kraft Website

Ingredients

• 2 cups multi-grain penne pasta, uncooked (used regular)
• 1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
• 1-1/4 cups Thick 'N Chunky Salsa
• 1 cup Frozen corn, thawed
• 1 large Green pepper, cut into short thin strips
• 1 cup Mexican Style Finely Shredded Four Cheese

Preparation

• 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 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.

Next Time- A quick easy recipe that tastes good. Nothing needs to be changed and I would make this again.