Chicken and Pepper Pasta Bake Minus the Peppers *HAHA!*

So I guess you *may* be interested in the recipe eh? Well here it is:

What You Need

3 cups rigatoni, uncooked


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

1 each large red and green pepper, coarsely chopped

1 jar (24 oz.) spaghetti 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

Make ItHEAT 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 spaghetti 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.

ENJOY!!!!
 
and because no post on this blog is complete without a little EAB love, here she is!