Italian Chicken Casserole

This is something I threw together tonight and it is delicious. I'd like to think it's fairly good for you too, and really simple to make. There is a bit of prep work, but not anything unreasonable. I think, if you wanted to do a dairy-free version, you could probably figure something else to put on the top instead of the cheese, but that would be up to your own preferences. You could also use other peppers (such as red or orange) in addition to the green, for more color.

1 medium onion, chopped
1 green pepper, chopped
3 cloves garlic, finely diced
3 chicken breasts, skinned and boned, cut into small bite sized pieces
2 cups pasta (your choice)
1 cup Italian dressing (regular, not zesty)
2 cups shredded mozzarella cheese

Preheat oven to 350F

Cook pasta according to directions on the package,  drain

Meanwhile, in a large skillet, cook chicken in about 2 tablespoons of extra virgin olive oil (or other oil of your choice) until cooked. Add onion, green pepper and garlic and cook for an additional 3-5 minutes, stirring frequently.

Add cooked pasta and Italian dressing and mix well. Pour into a casserole dish (I used my 2 quart dish and this took up about half the dish, so use what you have).

Cover evenly with the shredded mozzarella cheese and then bake in the preheated oven for 20-30 minutes (until cheese is melted and starting to brown a bit).

Allow to sit/cool for 5 minutes before eating.