Cheesy Chicken and Salsa Skillet

Yet another fast and simple one dish meal from Kraft. I like using different kinds of pasta each time I make it just to mix it up.

Cheesy Chicken and Salsa Skillet

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

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.

I use red, orange and yellow pepper too just because that's whats been on sale lately. If peppers are pricey where you are you can get a frozen pepper mix for about a dollar that would work just as well and it would cut out the chopping step. For the salsa I use the wal-mart generic brand. The medium chunky style is the best for those who don't like spicy food. If you like it spicier try the hot chunky style has a real kick. I also use black beans in place of chicken if I'm in a time crunch.