Santa Fe Pasta Sauce

• 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

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.

olive oil, onion, garlic, salsa, tomato sauce, kernel corn, black beans, chopped ripe olives, lowfat sour cream, creole seasoning, chicken breast, hot cooked fettuccine, jalapeno pepper

Taken from www.food.com/recipe/santa-fe-pasta-sauce-137534 (may not work)