I found this at kraftfoods.com
Ingredients:
2 cups multigrain penne pasta, uncooked
1 lb. 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 short thin strips
1 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style 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.
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