Chicken Enchilada Pasta

1 12-oz pkg. dried jumbo shell macaroni

3 large green and/or red sweet peppers, chopped

1 ? cups chopped red onion

1 jalape?o chile pepper, seeded and chopped

2 tbsp. vegetable oil

2 cups chopped cooked chicken

1 16-oz can refried beans

? of a 1.25-oz envelope taco seasoning mix (3 tbsp)

2 10-oz cans enchilada sauce

1 8-oz pkg. shredded Mexican-style four-cheese blend

1. Preheat oven to 350? F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook peppers, onion, jalape?o, and ? tsp salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, beans, seasoning mix, and ? cup enchilada sauce. Cook and stir 5 minutes. Stir in ? cup cheese.

3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in a 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4. Bake, covered, 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more uncovered or until cheese melts. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.