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 jalapeño peppers (optional)

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. Keep warm.

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. Spoon the sauce over pasta. Top with grilled-chicken strips, and garnish with sliced pickled jalapeno peppers, if desired. Makes 8 servings