Santa Fe Chicken & Pasta

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

1/2 cup chopped green peppers

1 can (14.5 oz.) no-salt-added diced tomatoes, drained

1 pkg. (10 oz.) frozen corn

1 can black beans (drained)

1 tub (10 oz. ) Santa Fe Blend Cooking Creme

2 cups hot cooked rotini pasta

1 cup Shredded Monterey Jack Cheese, divided

1 med. jalapeno pepper diced (optional)

Directions

1. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min.
     or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.

2. Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

3. Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.