CHEESY CHICKEN AND PEPPER PASTA BAKE

Cheesy Chicken and Pepper Pasta Bake image

You cook the rotini and broccoli together, and use quick-cooking chicken breasts. That's how this cheesy, red-pepper pasta bake comes together so quickly.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

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Ingredients

3 cups rotini pasta, uncooked
2 cups small broccoli florets
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, chopped
1/2 cup chopped red onions
2 cloves garlic, minced
1 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken, peppers, onions and garlic; cook 8 to 10 min. or until chicken is done, stirring frequently.
Drain pasta mixture; return to saucepan. Add chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers; sprinkle with Parmesan.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g