2 cups multigrain penne pasta - uncooked
1 lb. boneless chicken - cut into bite-size pieces
26 oz. jar of salsa
1 cup of corn
1 large green pepper-cut into strips
1 cup of shredded cheese - I use Monteray Jack with jalapeno
Cook pasta according to directions.
Spray skillet with cooking spray and cook chicken until no longer pink.
Stir in salsa, corn, and green pepper strips.
Bring to a boil and simmer on medium-low heat for 10 minutes.
Turn off heat.
Add drained pasta to the chicken mixture. Mix.
Sprinkle cheese over the top.
Cover and let stand until cheese is melted.
Dinner is served!
In the skillet, before the cheese is added.
On the plate, with cheese.
This is a great recipe for a busy weeknight!