Artichoke-Olive Chicken Bake

Makes 8 servings

1-1/2	cups uncooked rotini pasta
1	tablespoon olive oil
1	medium onion, chopped
1/2	green bell pepper, chopped
2	cups shredded cooked chicken
1	can (about 14 ounces) diced tomatoes with Italian-style herbs
1	can (14 ounces) artichoke hearts, drained and quartered
1	can (6 ounces) sliced black olives, drained
1	teaspoon Italian seasoning
2	cups (8 ounces) shredded mozzarella cheese

Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray.
Cook pasta according to package directions until al dente. Drain.
Heat oil in large deep skillet over medium heat until hot. Add onion and bell pepper; cook and stir 1 minute. Add pasta, chicken, tomatoes, artichokes, olives and Italian seasoning; mix until blended.
Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese.
Bake, covered, 35 minutes or until hot and bubbly.

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