Cheesy Chicken & Salsa Pasta
2 cups multi-grain penne, uncooked
1 pound boneless skinless chicken breast, cut up
1 ½ cup thick and chunky salsa
1 cup frozen corn, thawed
1 large green pepper, cut into small strips
1 cup shredded four-cheese Mexican blend cheese
Cook pasta. Heat non-stick skillet on medium high heat, spray with non-stick spray. Cook and stir chicken bites two minutes, stir in salsa, corn and peppers. Bring to boil, simmer on medium low heat for ten minutes, stirring occasionally. Drain pasta and add to chicken mixture, stir to mix. Sprinkle with cheese; remove from heat, cover and let set one minute or until cheese melts.
