Cheesy Chicken and Salsa Skillet

2 cups multi-grain penne pasta, uncooked

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

1 ¼ cups TACO BELL HOME ORIGINALS Thick N Chunky Salsa

1 cup frozen corn, thawed

1 large green pepper, cut into strips

1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

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.