Cheesy Chicken & Salsa Skillet

total time

30 min

prep

30 min

servings

4 servings, 2 cups each

What You Need

2 cups multi-grain/whole wheat penne pasta, uncooked

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1-1/4 cups Salsa (I used a large jar of Medium Pace Picante)

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 (I only added a small amount of cheese to my bowl instead of the whole pot)

Make It

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.