September 10, 2008

Cheesy Chicken & Salsa Skillet

from Kraft Food & Family

2 cups multigrain penne pasta, uncooked
1 lb. chicken breasts, cut into bite-sized pieces
1 1/4 c. thick 'n chunky salsa
1 c. frozen corn, thawed
1 large green pepper, cut into short thin strips
1 c. Mexican Style cheese

Cook pasta as directed on package. Heat large skilled sprayed with cooking spray on med-high heat add chicken, cook and stir 2 minutes. Stir in salsa, corn, and peppers. Bring to boil. Simmer on med-low 10 minutes or until chicken is cooked through, stirring occasionally. Add pasta to chicken mixture, mix lightly and sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted. 4 servings