Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield
8 servings (serving size: 1/2 cup sauce, 1/2 cup pasta, and about 4 strips of grilled chicken)

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, and sauté 5 minutes. Reduce heat to medium-low. Stir in salsa and tomato sauce; cook 20 minutes, stirring occasionally. Add corn, beans, olives, sour cream, and Creole seasoning; cook 4 minutes or until thoroughly heated. Keep warm.

Step 2

Prepare grill or broiler. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Slice chicken lengthwise into 1/2-inch-wide strips.

Step 3

Spoon the sauce over pasta. Top with grilled-chicken strips, and garnish with sliced pickled jalapeno peppers, if desired.

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