Cheesy Chicken and Pepper Pasta Bake

• 3 cups fusilli pasta, uncooked
• 1/2 cup frozen peas
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1/2 cup red onion, chopped
• 2 cloves garlic
• 1/2 cup each green and red pepper, cut into bite-size pieces
• 1 lb. (450 g) boneless skinless chicken breast, cut into bite-size pieces
• 1 cup Cracker Barrel Shredded Mozzarella Cheese
• 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Add peas for last min.
4. Meanwhile, heat dressing in large skillet on medium-high heat.
5. Add onions, garlic, peppers and chicken; cook 5 min.
6. or until vegetables are crisp-tender and chicken is done, stirring frequently.
7. Drain pasta and peas.
8. Combine with chicken mixture.
9. Spoon half of the entire mixture into a 2-L casserole dish; top with 1/2 cup mozzarella; repeat with second layer.
10. Sprinkle with Parmesan.
11. Bake 16 to 18 min.
12. or until casserole is heated through and mozzarella is melted.

fusilli pasta, frozen peas, olive oil, red onion, garlic, red pepper, chicken breast, mozzarella cheese, cheese

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-pepper-pasta-bake-172425.aspx (may not work)