- 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
- 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 13×9-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.