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Ingredients:

2 cups penne pasta , multi-grain, uncooked
1 pound boneless skinless chicken breast half , cut in to bite-size pieces
1 1/4 cups Thick 'N Chunky salsa
1 cup frozen corn , thawed
1 large green pepper , cut into short thin strips
1 cup shredded mexican cheese blend

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 minutes. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked thoroughly, stirring occasionally.

3 Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.

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