Cheesy Chicken & Salsa Skillet

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.

• Ready In: 35 mins
• Serves: 4
• Yields: 8 cups

Ingredients

• 2  cups penne pasta, multi grain, uncooked
• 1  lb boneless skinless chicken breast, 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 short thin strips
• 1  cup  kraft shredded  2% mexican cheese blend

Directions

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.