Wagon Wheel Pasta with Salsa Chicken

Wagon Wheel Pasta with Salsa Chicken
8 ounces wagon wheel pasta, uncooked
1 (24 ounce) jar thick and chunky mild salsa
1 (9 ounce) package frozen cooked diced chicken breast
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine salsa and chicken in a medium nonstick skillet. Cover and cook over medium heat 5 minutes or until chicken is thoroughly heated, stirring occasionally. Place 1 cup drained pasta on each of 4 plates; top evenly with chicken mixture and cheese Yield: 4 servings. Enjoy!