Chicken & Pepper Pasta Bake

What you need:

  • 3 cups rigatoni, uncooked
  • 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
  • 1 each large red and green peppers, coarsely chopped
  • 1 jar (24 oz.) spaghetti sauce
  • 2 oz. cream cheese, cubed
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 375. Heat a large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 minutes.
  2. Meanwhile, cook pasta as directed on package.
  3. Add peppers to chicken; cook and stir 3 minutes. *I cooked my chicken longer before adding peppers because I'm more paranoid about undercooked poultry.*
  4. Stir in spaghetti sauce; simmer 6 to 8 minutes or until chicken is done and peppers are crisp-tender, stirring occasionally.
  5. Add cream cheese; cook and stir 1 to 2 minutes or until melted. Drain pasta. Add to chicken mixture; toss to coat.
  6. Spoon half into 8- or 9-inch square baking dish or a casserole dish. Top with 1/2 cup mozzarella and 2 tbsp. Parmesan. Repeat layers.
  7. Bake 20 minutes or until heated through.
Recipe Source: Kraft