Chicken Enchilada Pasta

1- 12 Oz Package Dried Jumbo Shell Macaroni
3 Large Green and/ or Red Sweet Peppers (Chopped)
1 ½ Cups Chopped Red Onion
1 Jalapeno Chile Pepper (Seeded and Chopped)
2 Tbsp. Vegetable Oil
2 Cups Cooked Chicken (Chopped)
1- 16 Oz. Can Refried Beans
½ of a 1.25 Oz. Envelope Taco Seasoning Mix (3 Tbsp.)
2- 10 Oz. Cans Enchilada Sauce
1- 8 Oz. Package Mexican- Style Four Cheese Blend (Shredded)
1 Cup Sliced Green Onions
2 Cups Nacho Cheese- Flavored Tortilla Chips (Crushed)
Avocado Dip and/ or Sour Cream

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse, drain, and set aside. In skillet cook peppers, onion, jalapeno, and ¼ tsp salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, beans, seasoning mix, and ½ cup each of the cheese and green onions. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3- quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce. Bake, covered, 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Sprinkle with chips and remaining green onions. Serve with avocado dip and/ or sour cream. Makes 8-10 servings.