Preheat oven to 350°. Prepare pasta according to package directions.
Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and saute 5 minutes or until tender.
Stir in tomatoes and green chiles, and prepared cheese product; cook, stirring constantly, 2 minutes or until the cheese melts. Stir in the chicken, next 4 ingredients, and hot cooked pasta until blended.
Spoon the mixture into a lightly greased 10 inch cast-iron skillet or 11 x 7 inch baking dish; sprinkle with shredded Cheddar cheese.
ABake at 350° for 25 to 30 minutes or until bubbly.