INGREDIENTS
1
+ ¼ pounds chicken breast (about 2 + ½ cups cooked & chopped)
coarse salt and fresh black pepper
2 tbsp
olive oil
1
small yellow onion, diced
4 cloves
garlic, minced
2 14 ounce cans
petite-diced tomatoes
1 tsp
dried Italian seasoning, crushed between fingertips
6 oz
vegetable rotini pasta (or any medium-sized pasta)
1 cup
ricotta cheese
1
+ ½ cups mozzarella cheese, divided
2 tbsp
grated Parmesan cheese
1/3 cup
half & half
6
bell peppers, sliced in half lengthwise or with the tops cut off, seeds removed