Enchilada Pasta Bake

Ingredients

• 15.5 oz no-salt-added black beans rinsed canned
• 14.5 oz canned tomatoes diced undrained canned
• 8 oz four cheese shredded with a touch of philadelphia mexican style kraft
• 2 cups oscar mayer carving board flame grilled chicken breast strips 
• 0.3 cup cilantro leaves fresh divided chopped
• 3  green onions divided thinly sliced
• 2 tsp oil 
• 4.5 cups shells uncooked
• 1  bell pepper red chopped
• 1 oz taco bellâ® taco seasoning mix 
• 1  onion yellow chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 375F.
2. Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. 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.
4. Add chicken, beans and half each of the green onions and cilantro; mix well.
5. Remove from heat.
6. Drain pasta.
7. Add to chicken mixture; mix lightly.
8. Pour into 13x9-inch baking dish; top with cheese.
9. Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted.
10. Sprinkle with remaining green onions and cilantro.