Italian Chicken Pasta Skillet

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

1 green pepper, chopped

1 small onion, cut into thin wedges

1 jar (26 oz.) spaghetti sauce

2 cups mostaccioli, cooked, drained

1 pkg. (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender.

Add sauce and pasta; cook until heated through, stirring occasionally.

Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 min. or until cheese is melted.

Per serving (1 recipe serves 6):

Fiber: 4

Calories: 380

Fat: 12

(I altered the original cooking instructions to make it easier to mass-produce and freezer friendly.)