2 cups multi-grain penne pasta, uncooked
1 lb. (450 g) boneless skinless chicken breasts, cut
into bite-size pieces
1-1/4 cups salsa
1 cup frozen corn, thawed
1 large green pepper, cut into thin strips
1 cup Cracker Barrel Shredded Light Tex Mex
Cheese
Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in large nonstick skillet
on medium-high heat 2 min. Add salsa, corn and
peppers; stir. 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. Sprinkle with cheese. Remove from
heat; cover. Let stand 1 min. or until cheese is
melted.