Chicken & Pepper Pasta Bake

Baked ziti has nothing on this rigatoni bake with chicken and bell peppers!

This probably my most favorite of the recipes I've made so far. It's just absolutely delicious :)
Mad props to Kraft.com for this one because the cheeses and sweet peppers are so good with a red sauced-pasta bake.

(Print)
What you need:

• 3 cups rigatoni, uncooked
• 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
• 1 each large red and green peppers, coarsely chopped
• 1 jar (24 oz.) spaghetti sauce
• 2 oz. cream cheese, cubed
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 375. Heat a large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 minutes.
2. Meanwhile, cook pasta as directed on package.
3. Add peppers to chicken; cook and stir 3 minutes.
4. Stir in spaghetti sauce; simmer 6 to 8 minutes or until chicken is done and peppers are crisp-tender, stirring occasionally.
5. Add cream cheese; cook and stir 1 to 2 minutes or until melted. Drain pasta. Add to chicken mixture; toss to coat.
6. Spoon half into 8- or 9-inch square baking dish or a casserole dish. Top with 1/2 cup mozzarella and 2 tbsp. Parmesan. Repeat layers.
7. Bake 20 minutes or until heated through.

Recipe Source: Kraft

It isn't a bake, but I love this Creamy Chicken with Noodles recipe that is made in the crockpot.  Spinach and artichokes go together so wonderfully and they definitely look like the perfect addition to this Spinach Artichoke Chicken Pasta Bake from Call Me PMc.