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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
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.
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