Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken and beans; cook and stir 5 to 6 min. or until chicken is done. Add peppers; cook and stir 2 to 3 min. or until crisp-tender. Add cooking creme and chickpeas; cook and stir 2 to 3 min. or until heated through.
Drain pasta, reserving 1/4 cup cooking water. Gradually stir reserved water into cooking creme mixture; add pasta and feta cheese; mix lightly. Serve immediately.
Store leftover chickpeas in airtight container in refrigerator up to 3 days. Combine with
chopped cucumbers, grape tomatoes, slivered red onions and Kraft Greek with Feta
and Oregano Dressing for a simple side-dish salad.