Recipe Review: Chicken and Pepper Pasta Bake

What You Need
3 cups rigatoni, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large red and green pepper, coarsely chopped
1 jar (24 oz.) spaghetti 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

Make It

HEAT oven to 375ºF.


COOK pasta as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add peppers; cook and stir 3 min. Stir in spaghetti sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.

DRAIN pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish. Top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips - Garnish with chopped fresh basil or parsley just before serving.
 
If you hadn't figured it out, this recipe comes from our good friends at Kraftfoods.com.  Per usual I didn't really follow it that closely.  I didn't use chicken because I had leftover italian sausage/hamburger combo from dinner the night before.  I left my peppers in strips.  I used the entire block of cream cheese...because if a little cream cheese is good...a lot is better.  And per usual I just use whatever cheese I have in my house.
 
Review:
 
3 out of 3 kids ate this meal without complaint.  2 out of 3 kids had seconds.  1 out of 3 kids had 3rds.  This ranks as a HIT!
2 out of 2 adults enjoyed this meal.