Santa Fe Pasta Sauce

Santa Fe Pasta Sauce
Photo by Becky Luigart-Stayner


  • Cooking spray
  • ¾ cup canned black beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 1/3 cup chopped ripe olives
  • ½ cup low-fat sour cream
  • ½ teaspoon Creole seasoning (such as Louisiana)
  • Sliced pickled jalapeño peppers (optional)
  • + 7 more ingredients
    • 2 garlic cloves, minced
    • 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
    • 1 cup frozen whole-kernel corn
    • 1 tablespoon olive oil
    • 4 (4-ounce) skinned, boned chicken breast halves
    • 1 (16-ounce) jar salsa
    • ½ cup chopped onion

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...

View full recipe at My Recipes


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