Categories: Chicken, Mexican, Pasta

Ingredients

• 2 cups multigrain 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 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

Directions

1. Cook pasta as directed on package.

2. 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.

3. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

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