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.