Cheesy Chicken & Salsa Skillet

Directions:

2 cups multigrain penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups "thick" or "chunky" Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup mexican style 2% shredded four cheese

optional: 1 tbsp. cilantro, green onion (finely chopped)

Ingredients:

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.
3. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
4. Drain pasta % add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat.
5. Cover & let stand 1 min. or until cheese is melted.

*low fat / 500 calories per 2 cup serving