Chicken Cacciatore Bake

• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 each green and red pepper, cut into strips
• 1 cup sliced fresh mushrooms
• 4 cloves garlic, minced
• 2 cups penne pasta, cooked
• 1-1/2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1/2 tsp. dried oregano leaves
• 1/4 tsp. crushed red pepper
• 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/2 cup KRAFT Grated Parmesan Cheese, divided

1. Heat oven to 350 degrees F.
2. Heat oil in large skillet on medium-high heat.
3. Add chicken, peppers and mushrooms; cook and stir 5 min.
4. or until chicken is done, adding garlic for the last minute.
5. Add pasta, pasta sauce, oregano, crushed red pepper, 1 cup shredded cheese and 6 Tbsp.
6. Parmesan; mix lightly.
7. Spoon into 2-qt.
8. casserole sprayed with cooking spray.
9. Sprinkle with remaining cheeses; cover.
10. Bake 30 min.
11. or until heated through, uncovering for the last 10 min.

oil, boneless skinless chicken breasts, red pepper, mushrooms, garlic, penne pasta, pasta sauce, oregano, red pepper, shredded italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-cacciatore-bake-177406.aspx (may not work)