Cheesy Chicken and Salsa Skillet Recipes

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Ingredients

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

First Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 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.
3. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.