Makes about 6 cups


1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

1 bell pepper, chopped

1 tomato, chopped

1 onion, cut into thin wedges

3 cups (26 oz.) spaghetti sauce

2 cups cooked mostaccioli (type of pasta)

1 ¾ cups (8 oz.) shredded low-moisture part-skim mozzarella cheese


In a large skillet, sprayed with cooking spray, cook chicken over medium heat for 5 minutes. Add pepper, tomato and onion; cook about 5 minutes or until chicken is cooked through and vegetables are tender. Add spaghetti sauce and mostaccioli, cook until heated through. Stir in 1 cup cheese; cover and let stand 2 minutes or until cheese is melted.

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