Enchilada Pasta Bake

• 4-1/2 cups medium pasta shells, uncooked
• 2 tsp. oil
• 1 yellow onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 red pepper, chopped Target 1 pkg For $2.99 thru 02/06
• 1 pkg. (1 oz.) TACO BELL Taco Seasoning Mix
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 2 cups OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
• 1 can (15.5 oz.) no-salt-added black beans, rinsed
• 3 green onions, thinly sliced, divided
• 1/3 cup chopped fresh cilantro, divided
• 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

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

pasta shells, oil, yellow onion, red pepper, taco, salt, oscar mayer, salt, green onions, fresh cilantro, four cheese

Taken from www.kraftrecipes.com/recipes/enchilada-pasta-bake-126199.aspx (may not work)