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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Mexican-inspired flavors of black beans, taco seasoning, and cilantro spice up this easy and colorful pasta casserole made with cooked chicken and Tex Mex-style shredded cheese. Ingredients:
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 |
Directions:
1. Heat oven to 375 degrees F.
2. 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.
3. Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
4. Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.
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