CHICKEN & PEPPER PASTA BAKE

Chicken & Pepper Pasta Bake image

Here's a baking dish filled with yumminess: Chicken, pasta, spaghetti sauce, three kinds of cheese and fresh peppers bake together 'til hot and delicious.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

Ingredients

3 cups rigatoni pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large green and red pepper, coarsely chopped
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 2 min. Add peppers; cook and stir 3 min. Stir in pasta sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.
Drain pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish; top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 620, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 46 g