Chicken & Pepper Pasta Bake

• 3 cups rigatoni pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 each large green and red pepper, coarsely chopped
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 cup KRAFT Shredded Mozzarella Cheese
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 2 min.
4. Add peppers; cook and stir 3 min.
5. Stir in pasta sauce; simmer 6 to 8 min.
6. or until chicken is done and peppers are crisp-tender, stirring occasionally.
7. Add cream cheese; cook and stir 1 to 2 min.
8. or until melted.
9. Drain pasta.
10. Add to chicken mixture; toss to coat.
11. Spoon half into 8- or 9-inch square baking dish; top with 1/2 cup mozzarella and 2 Tbsp.
12. Parmesan.
13. Repeat layers.
14. Bake 20 min.
15. or until heated through.

rigatoni pasta, boneless skinless chicken breasts, green, pasta sauce, philadelphia cream cheese, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-pepper-pasta-bake-119141.aspx (may not work)