CHEESEY CHICKEN N' PEPPERS PASTA SKILLET

MAKES 6 SERVINGS
1 LB. BONELESS, SKINLESS CHICKEN BREAST, CHOPPED
1 GREEN PEPPER, CUT INTOP THIN STRIPS
1 SMALL ONION, CUT INTO THIN WEDGES
1 JAR(14 OZ.) SPAGHETTI SAUCE ABOUT 1-1/2 CUPS
2 CUPS PASTA ROTINI, COOKED, DRAINED
1 PKG. (8OZ) KRAFT ITALIAN STYLE SHREDDED CHEESE BLEND,DIVIDED
INTO 2
COOK
CHICKEN IN LARGE SKILLET SPRAYED WITH NO STICK COOKING SPRAY FOR 5 MINUTES. ADD GREEN PEPPERS AND ONION; COOK UNTIL CHICKEN IS DONE COOKED THROUGH AND VEGETABLES ARE TENDER.
STIR
IN SAUCE, PASTA, AND 1/2 OF CHEESE.
SPRINKLE WITH REMAINING CHEESE; COVER AND LET STAND 1 TO 2 MINUTES UNTIL CHEESE MELTS.
PREP TIME 20 MINUTES
SERVE WITH PARMESAN AND/OR ROMANO CHEESE