Chicken-salsa-pasta

This is one of my favorite dinners to make because my husband and boys who are very picky eaters LOVE this.
2 cups multigrain penne pasta, cooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup of your favorite chunky salsa. I like Arriba brand roasted corn & black bean salsa.
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1 large green pepper, cut into short thin strips
1 cup shredded cheddar/colby jack cheese

Cook pasta as directed on package. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 5 min. Stir in salsa, corn, peas and peppers. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese and serve. YUM!