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Main dishes

Chicken & Pasta Cacciatore Bake

photo by:kraft
Here's a weeknight-easy version of classic chicken cacciatore, made with chicken breasts and jarred spaghetti sauce—and rotini pasta baked right in.
time
prep:
20 min
total:
50 min
servings
total:
10 servings, 1 cup each

What You Need

1
Tbsp.  oil
1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
 each green and red pepper, cut into strips
1/2
lb.  sliced fresh mushrooms
4
cloves  garlic, minced
2
cups  rotini pasta, cooked
1
jar  (14 oz.) spaghetti sauce
1-1/2
cups  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
1/2
cup  KRAFT Grated Parmesan Cheese, divided

Make It

HEAT oven to 350ºF.

HEAT oil in large skillet on medium-high heat. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.

ADD pasta, spaghetti sauce, 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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute
Prepare using boneless skinless chicken thighs.
Substitute
Prepare using any other small shaped pasta, such as penne or mostaccioli.
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