Italian Chicken Pasta Skillet

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 green 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)
1¾ cups (8 oz) shredded low-moisture part-skim mozzarella cheese
Directions: In a large skillet, sprayed with cooking spray, cook chicken over medium-high heat for 5 minutes. Add green 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 of cheese. Sprinkle with remaining 1 cup cheese; cover and let stand 2 minutes or until cheese is melted.

Makes about 6 cups. Per 1-cup: 390 calories,
12 g fat, 33 g protein, 36 g carbohydrate, 5 g fiber,  290 mg sodium

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