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Chicken & Pepper Pasta Bake

4.4 (20)
rate it now!
Chicken & Pepper Pasta Bake recipe
photo by:kraft
After I cut up the chicken I breaded it with Panko crumbs, milk and egg then fried it. AWSOME
posted by
 a cook
on 9/4/2012
time
prep:
25 min
total:
45 min
servings
total:
4 servings, 2 cups each
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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 It

HEAT 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.

Kraft Kitchens Tips

Special Extra
Garnish with chopped fresh basil or parsley just before serving.
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