Add pasta to large pan of boiling water; cook 8 to 10 min. or just until pasta is tender, adding squash to the boiling water for the last 6 min.
Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. or until no longer pink, stirring frequently. Remove chicken from skillet; drain. Reserve for later use.
Heat 2 Tbsp. of the remaining dressing in same skillet. Add onions and peppers; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add kale, cook 2 min., stirring occasionally. Add garlic; cook and stir 30 sec.
Drain pasta mixture; return to pan. Add pasta sauce, milk, Italian seasoning, crushed red pepper, kale mixture and chicken; mix lightly. Cook on low heat 1 min. or until heated through, stirring frequently.
Spoon half the pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with half the cheese. Repeat layers. Sprinkle with bread crumbs; drizzle with remaining dressing. Cover.
Bake 15 min. or until heated through, uncovering for the last 5 min.
How to Use the Leftover Dressing
Toss the leftover dressing (from bottle) with additional drained cooked pasta and your favorite cut-up fresh vegetables for an easy pasta salad. Or, toss with your favorite green salad blend.
Drink plenty of water before meals or parties to help curb your appetite and better manage food choices and portions.
For less heat, omit the crushed red pepper.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.