Chicken and Pepper Pasta Bake

From Kraft

3 cups rigatoni, uncooked
1 lb. boneless, skinless, chicken breasts, cut into bite size pieces
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1 jar spaghetti sauce
2 oz cream cheese, cubed
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese


Heat oven to 375 degrees.  
Cook pasta.
Heat large nonstick skillet on medium-high heat. (I add some roasted red pepper italian dressing)
Add chicken; cook and stir 2 minutes.
Add peppers; cook and stir 3 minutes. 
Stir in spaghetti sauce; simmer 6-8 minutes or until chicken is done and peppers are crisp-tender, stirring occasionally.
Add cream cheese; cook and stir 1-2 minutes or until melted.
Drain pasta.
Add to chicken mixture; toss to coat.
Spoon half into 8 or 9" square baking dish.
Top with 1/2 cup mozzarella cheese and 2 T parmesan.
Repeat layers.
Bake 20 minutes or until heated through.