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Santa Fe Pasta Sauce

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)

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)

Nutrition 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

How to Make It

  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.

  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.

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