Using a skillet add 3 cups of dry mafalda noodles and about 4 cups of water over medium heat until done. Drain and set aside. To the skillet add the canola oil followed by the onions, peppers, garlic, and jalapeño if using. Sauté for 2-4 minutes then add the minced chicken and half of the taco seasoning; cook thoroughly.
Next, stir in the other half of the seasoning, tomato paste, black beans, and fire-roasted tomatoes. Add the noodles and followed by the chicken base prepared with water. Cover and let it simmer for 16-18 minutes over low flame. Mix in half of the Colby Jack cheese then top the skillet with the other half. Cover the pot for 1-3 minutes to melt the cheese. Remove from the heat and serve with sour cream, diced tomato, and scallions.