4 1/2 cups medium pasta shells, uncooked
2 teaspoons oil
1 yellow onion, chopped
1 red pepper, chopped
1 (35 gram) package 40%-less-sodium taco seasoning mix
1 (14 ounce) can no-salt-added diced tomatoes, undrained
2 cups chopped cooked chicken
1 (14 ounce) can no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
2 cups KRAFT Tex Mex Shredded Cheese
Directions
Heat oven to 375 degrees F.
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.
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