Chicken & Pepper Pasta Bake
3 cups rigatoni, uncooked
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 each large red and green pepper, coarsely chopped
24 oz. Spaghetti sauce
2 oz. Cream cheese, cubed
1 cup shredded mozzarella cheese
¼ cup grated parmesan
Preheat oven to 375. Cook pasta by package directions. In large nonstick skillet over medium-high heat, cook and stir chicken for two minutes. Add peppers; cook and stir 3 minutes. Stir in spaghetti sauce; simmer 6-8 minutes or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese, cook and stir 1-2 minutes or until melted. Drain pasta; add to chicken mixture and toss to coat. Spoon half pasta/chicken mixture into prepared 8-9” baking dish. Top with ½ cup mozzarella and 2 tablespoons parmesan; repeat layers. Bake 20 minutes or until heated through.
