Cheesy Penne-Chicken Pizzaiola

• 2-2/3 cups multi-grain penne pasta, uncooked
• 2 tsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup thin green pepper strips
• 1 cup sliced fresh mushrooms
• 1 can (14-1/2 oz.) diced tomatoes with garlic and onion, undrained
• 1/4 cup KRAFT Zesty Italian Dressing
• 1/4 cup OSCAR MAYER Pepperoni, chopped
• 2 Tbsp. sliced black olives
• 1/2 cup KRAFT Shredded Italian* Five Cheese Blend
• 1/2 cup chopped fresh basil

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add chicken; cook and stir 5 to 6 min.
4. or until no longer pink.
5. Add peppers and mushrooms; cook 3 min., stirring occasionally.
6. Stir in tomatoes and dressing; simmer on medium-low heat 5 min.
7. or until chicken is done.
8. Stir in pepperoni and olives.
9. Drain pasta; toss with chicken mixture.
10. Top with cheese and basil.

multigrain penne pasta, oil, boneless skinless chicken breasts, thin green pepper strips, mushrooms, tomatoes, italian dressing, oscar mayer pepperoni, black olives, italian, fresh basil

Taken from www.kraftrecipes.com/recipes/cheesy-penne-chicken-pizzaiola-183455.aspx (may not work)