Cheesy Chicken & Salsa Skillet

Ingredients

2 cups multi-grain penne pasta, uncooked
1 lb skinless chicken breasts, boneless, cut into bite-size pieces
1-1/4 cups TACO BELL Thick & Chunky Salsa
1 cup corn, frozen, thawed
1 large green pepper, cut into strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Directions

Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium heat 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.