This is an easy, filling meal from Kraft. There are a couple things you can do differently from the original recipe, so I'll let you know those as well.
2 cups multigrain penne pasta (You can also use regular pasta, or change it up completely and use Spanish rice in place of the pasta.)
1 lb boneless, skinless chicken breast, cut into bite size pieces (I think that the chicken needs a boost of flavor in this recipe, so you can cook it in taco seasoning)
1 1/4 cups salsa (The recipe calls for chunky salsa, but I don't use chunky in my house, just regular Pace Picante Sauce. It's up to you!)
1 cup frozen corn, thawed
1 green pepper, cut into strips
1 cup Mexican style shredded cheese (If you don't have that on hand, just use Cheddar, Monteray Jack, or something similar)
Cook pasta or rice according to package directions
Heat skillet over medium high
Add chicken
Cook and stir 2 minutes
(If you're using the taco seasoning, before you continue to the next step, go ahead and sprinkle the chicken with the seasoning, add water, and allow to cook for a couple minutes.)
Stir in salsa, corn, and peppers
Bring to a boil
Simmer on medium low for 8 to 10 minutes or until chicken is cooked through, stirring occasionally
Add pasta or rice to chicken mixture
Mix lightly, then sprinkle with cheese
Remove from heat and cover. Allow to stand for 1-2 minutes, until cheese is melted
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