Chicken & Pepper Pasta Bake

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.

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3 cups rigatoni pasta , uncooked

1 lb. boneless skinless chicken breast s, cut into bite-size pieces

1 <u>each</u> large green and red pepper , coarsely chopped

1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional 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

1. 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.

2. 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.

3. Bake 20 min. or until heated through.

Chicken & Pepper Pasta Bake

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Instructions

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