Chicken & Salsa Skillet

2 cups multi-grain penne pasta (uncooked)
1 pound chicken breast halves (bonless skinless - cut into bite size pieces)
1 1⁄4 cups salsa (chunky)
1 cup corn (frozen - thawed)
1 green pepper (cut into 1/2 inch strips)

1. Cook pasta as directed on package, omitting salt.

2. 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.

3. Drain pasta. Add to chicken mixture; mix lightly.