Cheese Chicken and Salsa Skillet

2 cups multi-grain penne pasta, uncooked

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

1 ¼ cups Taco Bell Home Original Think '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. 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.

From: Kraft Foods