4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped
1 red pepper, chopped
1 pkg. (35 g) 40%-less-sodium taco seasoning mix
1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, undrained
2 cups chopped cooked chicken
1 can (14 fl oz/398 mL) 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°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.