Cheesy Chicken and Pepper Pasta Bake

• 3 cups rotini pasta, uncooked
• 2 cups small broccoli florets
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 red pepper, chopped
• 1/2 cup chopped red onions
• 2 cloves garlic, minced
• 1 cup KRAFT Shredded Mozzarella Cheese
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
3. Meanwhile, heat dressing in large skillet on medium-high heat.
4. Add chicken, peppers, onions and garlic; cook 8 to 10 min.
5. or until chicken is done, stirring frequently.
6. Drain pasta mixture; return to saucepan.
7. Add chicken mixture; mix lightly.
8. Spoon half into 2-qt.
9. casserole sprayed with cooking spray; top with half the mozzarella.
10. Repeat layers; sprinkle with Parmesan.
11. Bake 20 min.
12. or until heated through.

rotini pasta, broccoli florets, tomato vinaigrette, boneless skinless chicken breasts, red pepper, red onions, garlic, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-pepper-pasta-bake-184813.aspx (may not work)