AndreaU
11-01-2000, 04:33 PM
This is what I'm making for dinner tonight... it quickly became one of our favorite CL dishes. Although the recipe calls for chicken, I prepare the vegetarian version & it works just fine. I don't recall the exact issue it appeared in... sometime in summer of 1998 or 1999. You can alter the heat index by using different salsa (mild, medium, hot) and by including or eliminating the jalapenos.
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 (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 jalapeno peppers (optional)
1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, and saute 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 chicken strips, and garnish with sliced pickled jalapeno peppers, if desired.
Yield: 8 servings (serving size: 1/2 cup sauce, 1/2 cup pasta, and about 4 strips of grilled chicken)
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 (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 jalapeno peppers (optional)
1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, and saute 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 chicken strips, and garnish with sliced pickled jalapeno peppers, if desired.
Yield: 8 servings (serving size: 1/2 cup sauce, 1/2 cup pasta, and about 4 strips of grilled chicken)