Chicken Enchilada Pasta

I was supposed to make this last week but I ran out of 'cooking time' and Eric ran out of 'eating room.'  It's an adapted recipe from the magazine Taste of Home (one of my favorite recipe sources).  Originally, it was more of a stuffed shell recipe but I mistook the manicotti pasta box for a box of stuffed shell pasta so I improvised.  Doesn't matter since Eric thoroughly enjoyed it :)

1/2 lb medium shell pasta
1 green bell pepper, shopped
1/2 red onion, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, chopped
2 tbsp canola oil
1 lb cooked chicken breast, chopped
1 1/2 c black beans, rinsed
1 1/2 tbsp taco seasoning
1-14 oz can diced tomatoes
1-15 oz can enchilada sauce (I used el Rio-Hot)
1-8oz Mexcan style cheese blend, shredded
8 tortilla chips, crushed
Sour cream

Preheat oven to 350 F.  Begin to cook pasta according to package; drain.  Rinse with cold water, drain and set aside.  In a large skillet, heat canola oil over medium heat.  Once pan is hot, add pepper, onion, jalapeno peppers, and garlic.  Cook for 5 minutes over medium heat until tender.  Stir in chopped chicken, beans, diced tomatoes, and taco seasoning.  Add 1/4 c of enchilada sauce.  Cook and stir for 5 minutes.  Remove from heat and stir in 1 c of cheese and cooked pasta.  In the bottom of a 2 1/2 quart baking dish, spread 1 c of enchilada sauce.  Spoon pasta mixture on top and drizzle with remaining enchilada sauce, reserving a small amount if desired to add to cooked dish.  Bake covered for 30 minutes.  Uncover and sprinkle with remaining 1 c of cheese.  Bake additional 5 minutes at 350 F until cheese melts.  Sprinkle with crushed chips and serve with sour cream.