Cook the pasta according to the package directions. Drain and keep warm.

Cut the chicken into 1-inch pieces. In a small mixing bowl combine 1 tablespoon flour, salt, and red, white, and black pepper. Toss the flour mixture with chicken to coat. Set aside.

In a large skillet over medium-high heat, heat the oil (add more oil as necessary during cooking.) Add the red bell pepper, onion, jalapeno, and garlic; cook and stir until tender. Remove the veggies with a slotted spoon to a separate bowl; set aside.

Add the chicken to the skillet. Cook and stir about 5 minutes until the chicken is tender and no longer pink. Remove the chicken to the bowl with the veggies.

Stir 2 tablespoons four into the drippings in skillet. Add the chicken broth, milk, and Worcestershire.

Cook and stir until thickened and bubbly. Add the Monterrey jack, stir until the cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of the sour cream mixture to the skillet. Stir in the chicken and veggies. Cook until heated through being careful not to boil the mixture.

Arrange the pasta on individual plates or a large serving platter. Spoon the chicken mixture over the pasta