Cheesy Chicken & Salsa Skillet

2 cups Multigrain Penne Pasta ~ uncooked

1 lb. Boneless Skinless Chicken Breasts ~ cut into bite sized pieces

1 1/4 cups Thick & Chunky Salsa

1 cup Frozen Corn ~ thawed

1 large Green Pepper ~ cut into short thin strips

1 cup Mexican Style Shredded Cheese

Cook pasta as directed on package.

Meanwhile, heat a large non stick skillet, sprayed with cooking spray, on medium-high heat. Add chicken, cook & stir 2 minutes. Stir in salsa, corn & peppers. Bring to a "boil." Simmer on medium-high heat for 10 minutes or until chicken is cooked through. Stir occasionally.

Drain pasta. A dd to chicken mixture, fold lightly. Sprinkle with cheese. remove from heat, cover. Let stand 1 minute or until cheese is melted.