Tomatillo Salsa-Chicken Skillet

• 2 cups multi-grain rotini pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1-1/4 cups tomatillo salsa
• 1 pkg. (10 oz.) frozen corn
• 1 large green pepper, cut into thin strips, then cut in half
• 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
3. Add chicken; cook and stir 4 min.
4. Stir in salsa, corn and peppers; simmer on medium-low heat 10 min.
5. or until chicken is done, stirring occasionally.
6. Drain pasta.
7. Add to chicken mixture; mix lightly.
8. Top with cheese.
9. Remove from heat; cover.
10. Let stand 1 min.
11. or until cheese is melted.

multigrain rotini pasta, boneless skinless chicken breasts, salsa, corn, green pepper, milk

Taken from www.kraftrecipes.com/recipes/tomatillo-salsa-chicken-skillet-112909.aspx (may not work)