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.

Ratings & Reviews

amaleth's Review

mrsrogo
December 09, 2012
This is a staple in my house. I usually grill the chicken breasts, chops them into 1" cubes, and add them to the sauce.

bellymama's Review

bellymama
June 12, 2011
Not sure why I expected more, but this tastes like exactly what it is -- salsa mixed with sour cream. While it wasn't horrible, I would NEVER serve this to company.

mrsrogo's Review

amaleth
January 21, 2010
I make this unique sauce all the time - but we usually skip the chicken. It's fantastic without it and saves a few calories. Wonderful flavors and super easy!