Cheesy Chicken and Salsa Skillet

2 cups multigrain penne pasta or spiral noodles (uncooked)
1 pound boneless, skinless chicken breasts (cut into bite size pieces)
1 to 1½ cups salsa
1 cup frozen corn
1 large green pepper, cut into bite size pieces
1 cup shredded four cheese Mexican style cheese

Cook pasta as directed on package.
Cook chicken for 5 minutes in frying pan, brown on all sides.
Stir in salsa, corn, and peppers.
Bring to a boil, reduce heat and simmer until chicken is done (10 min)
Drain pasta and add to chicken mixture, stir lightly.
Sprinkle with cheese.

This is a really easy recipe and nice because I usually have all of the ingredients on hand and ready to go. Enjoy!