Recipe: Cheesy Chicken & Salsa Skillet

Chad and I have been trying some new recipes lately. It seems we get stuck in ruts and want to make only the same little rotation of quick meals. On Monday, we tried the Cheesy Chicken and Salsa Skillet recipe in my Kraft Food and Family magazine and it was delicious!

Cheesy Chicken and Salsa Skillet
Prep: 10 min., Total: 30 min., Makes: 4 servings, 2 cups each

2 cups multi grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 1/4 cups thick 'n chunky salsa
1 cup frozen corn, thawed (I used drained canned corn)
1 large green pepper, cut into short thin strips (I used half a diced red pepper)
1 cup shredded cheese

Cook pasta as directed on package.
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 cooked through, 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.