Santa Fe Pasta Sauce

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.

• Ready In: 1 hr 5 mins
• Serves: 8

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.