SKILLET-CASSEROLE CHICKEN CACCIATORE

Skillet-Casserole Chicken Cacciatore image

This crowd-pleasing chicken cacciatore recipe starts in a skillet and ends in a casserole-and is one of the easiest ways to feed 10 in under an hour!

Provided by My Food and Family

Categories Home

Time 50m

Yield 10 servings, 1 cup each

Number Of Ingredients 11

Ingredients

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 red pepper, cut into strips
1 cup sliced onions
1 cup sliced zucchini
4 cloves garlic, minced
2 cups gemelli pasta, cooked
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/2 tsp. ground thyme
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided

Steps:

Heat oven to 350ºF.
Heat oil in large skillet on medium-high heat. Add chicken, peppers, onions and zucchini; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
Add pasta, pasta sauce, thyme, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
Bake 30 min. or until heated through, uncovering for the last 10 min.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g