Santa Fe Pasta Sauce

Santa Fe Pasta Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
4

Worthy of a special occasion

Yield:

8 servings (serving size: 1/2 cup sauce, 1/2 cup pasta, and about 4 strips of grilled chicken)

Recipe from

Cooking Light

Nutritional Information

Calories 302
Caloriesfromfat 21 %
Fat 7.2 g
Satfat 2.1 g
Monofat 3 g
Polyfat 1.1 g
Protein 24.5 g
Carbohydrate 34.6 g
Fiber 3.8 g
Cholesterol 54 mg
Iron 2.8 mg
Sodium 592 mg
Calcium 73 mg

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (16-ounce) jar salsa
1 (8-ounce) can tomato sauce
1 cup frozen whole-kernel corn
3/4 cup canned black beans, rinsed and drained
1/3 cup chopped ripe olives
1/2 cup low-fat sour cream
1/2 teaspoon Creole seasoning (such as Louisiana)
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
Sliced pickled jalapeño peppers (optional)

Preparation

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.

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.

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

Note:

March 1999
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