Chipotle Chicken Pasta

• 1 1/4 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons I Can't Believe It's Not Butter!(R) Spread, divided
• 1 large red bell pepper, chopped
• 1/8 to 1/4 teaspoon ground chipotle chile pepper
• 1 can (11 oz.) whole kernel corn, drained
• 2 cups water
• 1 package Knorr(R) Pasta SidesTM - Chicken
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese (about 2 oz.)

1. Season chicken, if desired, with salt and ground black pepper. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
2. Melt remaining 1 tablespoon Spread in same skillet over medium heat and cook red pepper and chipotle pepper, stirring occasionally, 4 minutes or until red pepper is tender. Stir in corn and water. Bring to a boil over high heat. Stir in Knorr(R) Pasta SidesTM - Chicken and return to a boil.
3. Reduce heat to medium and cook covered, stirring occasionally, 6 minutes or until pasta is tender. Stir in chicken and sour cream; heat through. Sprinkle with cheese.

chicken breasts, i, red bell pepper, ground chipotle chile pepper, kernel corn, water, pasta sides, sour cream, cheddar cheese

Taken from www.myrecipes.com/recipe/chipotle-chicken-pasta (may not work)