Enchilada Pasta Bake

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 halfeach 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.

* You can serve this with Sour Cream and Salsa on top or on the side.