1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the angel hair pasta according to package instructions, then drain and set aside.

3. 3. In a large skillet, cook the boneless chicken breast until fully cooked. Remove from the skillet and shred into bite-sized pieces.

4. 4. In the same skillet, sauté the brussels sprouts, green beans, carrots, spinach leaves, celery, and fresh tomatoes until slightly tender.

5. 5. Add the black beans and cooked chicken to the vegetable mixture and stir to combine.

6. 6. In a baking dish, layer the cooked angel hair pasta on the bottom.

7. 7. Spread a layer of sour cream over the pasta.

8. 8. Spoon the chicken and vegetable mixture on top of the sour cream layer.

9. 9. Sprinkle shredded Monterey Jack cheese and Colby cheese over the top of the casserole.

10. 10. Arrange sliced new potatoes on top of the cheese layer.

11. 11. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

12. 12. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

13. 13. Serve hot and enjoy!