1 pkg. (8 oz.) dry pasta bows
1 can (4 oz.) whole mild green chilies, drained
2 tbsp. olive oil
1 onion coarsely chopped
3 chicken breasts, skinned, boned and sliced in strips
Celery salt to taste
1 can (15 oz.) Hunt's tomato sauce with tomato bits
1 tbsp. white wine
Worcestershire sauce
1/3 tsp. red pepper flakes
1 can (16 oz.) black beans, drained
6 oz. sharp Cheddar cheese, shredded
3 tbsp. snipped, Cilantro leaves

Cook pasta as per package directions. Cut 8 long thin strips from on chili and reserve. Chop remaining chilies. IN large skillet, heat oil; add onion and chicken strips. Fry until chicken changes color and onion is tender crisp. Sprinkle chicken with celery salt. Add chopped chilies to skillet along with tomato sauce, red pepper flakes and black a beans. Simmer 10 minutes. Preheat oven to 375 degrees. Drain pasta bows and place on large heat proof platter. Top pasta with chicken sauce. Sprinkle with shredded cheese and crisscross top with green chili strips. Bake 15 to 20 minutes until cheese is melted. Sprinkle with cilantro. Serves 4 to 6.