Santa Fe Pasta Sauce - cooking recipe

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

Preparation

Add oil to a large nonstick skillet; heat over medium heat.
Add in onion and garlic; stir/saute for 5 minutes.
Lower heat to medium-low; stir in salsa and tomato sauce; cook 20 minutes, stirring frequently.
Stir in corn and next 4 ingredients; cook 4 minutes or until well heated; keep sauce warm.
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.
Slice chicken lengthwise into 1/2-inch wide strips.
Place pasta on individual plates; spoon sauce over pasta; top with chicken strips and garnish with jalapeno slices.