1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 1/4 cups salsa
1 large green pepper, cut into thin strips
1 cup frozen corn
2 cups CRACKER BARREL Shredded Tex Mex Cheese
Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in large nonstick skillet on medium-high heat 2 min. Add salsa, peppers and corn; stir. 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. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.