Here's a weeknight-easy version of classic chicken cacciatore, made with chicken breasts and jarred spaghetti sauce—and rotini pasta baked right in.
What You Need
Original recipe yields 10 servings
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
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
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Let's 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, pasta 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.
Prepare using boneless skinless chicken thighs.
Prepare using any other small shaped pasta, such as penne or mostaccioli.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.