HARVEST CHICKEN ALFREDO-BAKED ZITI

Harvest Chicken Alfredo-Baked Ziti image

Provided by My Food and Family

Categories Pasta

Time 40m

Yield 6 servings

Number Of Ingredients 13

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Ingredients

3 cups ziti pasta, uncooked
1 cup butternut squash cubes (1/2 inch)
1/2 cup KRAFT Zesty Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into 3/4-inch pieces
1/2 cup each chopped red onions and red peppers
1-1/2 cups tightly packed lacinato kale, ribs removed, chopped
2 cloves garlic, minced
1 jar (15 oz.) CLASSICO Four Cheese Alfredo Pasta Sauce
3/4 cup whole milk
1/2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup Italian-seasoned panko bread crumbs

Steps:

Heat oven to 400ºF.
Add pasta to large pan of boiling water; cook 8 to 10 min. or just until pasta is tender, adding squash to the boiling water for the last 6 min.
Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. or until no longer pink, stirring frequently. Remove chicken from skillet; drain. Reserve for later use.
Heat 2 Tbsp. of the remaining dressing in same skillet. Add onions and peppers; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add kale, cook 2 min., stirring occasionally. Add garlic; cook and stir 30 sec.
Drain pasta mixture; return to pan. Add pasta sauce, milk, Italian seasoning, crushed red pepper, kale mixture and chicken; mix lightly. Cook on low heat 1 min. or until heated through, stirring frequently.
Spoon half the pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with half the cheese. Repeat layers. Sprinkle with bread crumbs; drizzle with remaining dressing. Cover.
Bake 15 min. or until heated through, uncovering for the last 5 min.

Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 870 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 8 g, Protein 28 g