Ingredients 2 cups multigrain penne pasta, uncooked 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1-1/4 cups Salsa1 cup frozen corn, thawed (substitute cauliflower to save on calories) 1 large green pepper, cut into short thin strips 1 cup finely shredded cheese (use ½ cup grated sharp cheddar to decrease calories)
Directions Cook pasta as directed on package. While it's cooking, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn or other vegetable and peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked through, stirring occasionally. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.