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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Cooking Light. Serving size: 1/2 cup sauce, 1/2 cup pasta, and about 4 strips grilled chicken. Per serving: 302 calories, 7.2 g fat, 24.5 g protein, 34.6 g carb, 3.8 g fiber, 54 mg cholesterol. 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 |
4 (4 ounce) boneless skinless chicken breast halves (weighing about 4 ounces each) |
4 cups hot cooked fettuccine |
sliced pickled jalapeno pepper |
Directions:
1. Add oil to a large nonstick skillet; heat over medium heat.
2. Add in onion and garlic; stir/saute for 5 minutes.
3. Lower heat to medium-low; stir in salsa and tomato sauce; cook 20 minutes, stirring frequently.
4. Stir in corn and next 4 ingredients; cook 4 minutes or until well heated; keep sauce warm.
5. Season chicken breasts w/ salt and pepper; place chicken on a heated grill with grill rack that has been coated with cooking spray; cook 5 minutes on each side or until done.
6. Slice chicken lengthwise into 1/2-inch wide strips.
7. Place pasta on individual plates; spoon sauce over pasta; top with chicken strips and garnish with jalapeno slices.
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