Chicken Saute with Mushrooms and Peppers

• 1 pkg. (16 oz.) rigatoni pasta
• 1 Tbsp. extra virgin olive oil
• 1-1/2 lb. boneless skinless chicken breasts, cut into strips
• 2 cloves garlic, minced
• 1/4 tsp. black pepper
• 1 lb. fresh mushrooms, sliced
• 2 green peppers, cut into thin strips
• 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
• 1/3 cup KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in Dutch oven or deep large skillet on medium heat.
3. Add chicken, garlic and black pepper; mix well.
4. Cook 5 min., stirring occasionally.
5. Add mushrooms and green peppers; stir.
6. Cook 5 min.
7. or until chicken is done.
8. Stir in pasta sauce; simmer 5 min., stirring occasionally.
9. Drain pasta; place in large bowl.
10. Add half the chicken mixture; mix lightly.
11. Top with remaining chicken mixture and cheese.

rigatoni pasta, extra virgin olive oil, boneless skinless chicken breasts, garlic, black pepper, fresh mushrooms, green peppers, tomato, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-saute-mushrooms-peppers-94447.aspx (may not work)