Cheesy Mexican Chicken

I found this recipe on one of the various sites I browse for recipes and cooking info.  I wish I could remember which one so I could give them credit, but I don't remember.  It is, however, very yummy! Add to that the fact that it's easy to make -semi home made :)

Ingredients:

2 cups  penne pasta, uncooked

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1-1/4 cups Thick 'N Chunky Salsa

1 cup  frozen corn, thawed

1 large green pepper, cut into strips

1 cup  Mexican Style Finely Shredded Cheese

Directions:

Cook pasta as directed on package, omitting salt. 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 done, stirring occasionally. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.