Cheesy Chicken and Salsa Skillet

Ingredients

• 1 cup regular corn frozen thawed
• 1 large bell pepper green cut into strips
• 2 cups multi-grain penne pasta uncooked
• 1.3 cups taco bell home originals 'n chunky salsa thick
• 1 cup milk four cheese shredded 2% mexican style kraft finely
• 1 pound chicken breasts boneless skinless cut into bite-size pieces

Equipment

• frying pan

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
3. 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.
4. Drain pasta.
5. Add to chicken mixture; mix lightly. Top with cheese.
6. Remove from heat; cover.
7. Let stand 1 min. or until cheese is melted.