Ingredients:
1 lb. boneless skinless chicken breasts, chopped
1 green bell pepper, cut into thin strips
1 small onion, cut into thin wedges
1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
2 cups rotini pasta, cooked, drained
1 pkg. (8 oz.) shredded Mozzarella cheese, divided

Directions:
Cook and stir chicken in large skillet sprayed with no stick cooking spray 5 minutes. Add green pepper and onion; cook and stir until chicken is cooked through and vegetables are tender-crisp.

Stir in sauce, rotini and 1 cup of the cheese; cook until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 cup cheese; cover. Let stand 1 to 2 minutes or until cheese is melted.

Great Variation: Substitute shredded Mozzarella cheese for Mozzarella and Parmesan Italian Style Shredded Cheese.

Take a Shortcut: Substitute 2 packages (6 oz. each) Oven Roasted Chicken Breast Cuts for fresh chicken. Stir chicken breast cuts into skillet when adding sauce, rotini and cheese.

Recipe makes 6 servings Chicken 'N Peppers Pasta Skillet.

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