3 Cheese & Chicken Bake

Serves: 6

1 (15 oz.) container ricotta cheese
1/3 cup Parmesan cheese
2 cups mozzarella cheese, shredded
2 large eggs
¼ cup milk
2 Tbls. Olive or veg. Oil
1 lb. Boneless skinless chicken thighs or breasts cut into chunks
Salt
Pepper
2 red, yellow, or green bell peppers, thinly sliced
1 large onion, thinly sliced
¼ cup white wine vinegar
1 lb. Hot cooked penne or bow tie pasta

In a medium bowl, combine ricotta, Parmesan, 1 cup mozzarella, eggs and milk; set aside.
Season chicken with salt and pepper. In a 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until no longer pink. Remove chicken; set aside. In same skillet, over medium-high heat cook onion and peppers, stirring occasionally, 8 minutes or until onions are golden brown and peppers are very tender. Stir in vinegar and boil 1 minute. Stir in chicken and toss mixture with hot cooked pasta.
In lightly greased 13 x 9-inch pan, spoon ½ of the pasta mixture; evenly top with ricotta mixture, then remaining pasta mixture. Sprinkle with remaining 1 cup mozzarella cheese. Cover with foil and bake 25 to 30 minutes or until heated through.