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

1.) Cook pasta as directed on package.
2.) Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook & stir 2 minutes. Stir in salsa, corn & peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked through, stirring occasionally.

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

Serves 4 (2 cups each)