Mexican Chicken Pasta

• 3 cups bow tie pasta, uncooked
• 4 boneless skinless chicken breast halves (1-1/4 lb.), cut into strips
• 1/2 lb. (8 oz.) Velveeta cheese, cut up
• 1 can cream of mushroom soup
• 1 cup Thick 'N Chunky Salsa
• 1/4 cup milk

1. COOK pasta in large saucepan as directed on package; drain. Return to saucepan.
2. SPRAY large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
3. ADD to pasta in saucepan along with the remaining ingredients; cook on low heat until VELVEETA is melted, stirring occasionally.