Chicken Sante Fe

posted by Terrytx 06-11-98 11:16 AM 

Chicken Sante Fe 

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4 boned and skinned chicken breast halves 
1/4 cup flour 
2 teaspoons Italian seasoning 
1/4 teaspoon pepper 
2 teaspoons oil 
1 (15oz) can tomato sauce 
1 (14-1/2oz) can Southwestern salsa-style diced tomato with green chilies,
1 (8-1/4oz) can whole kernel corn -- drained 
1 cup canned black beans -- rinsed and drained 
1/8 teaspoon cumin 
2 tablespoons chopped fresh cilantro 
1/2 cup shredded reduced-fat Monterey Jack cheese 
4 cups hot cooked spaghetti 
1/4 cup freshly grated Parmesan, if desired 

Flatten each chicken breast to 1/2" thickness. Mix flour, Italian 
seasoning and pepper. Coat chicken with flour mixture, Heat oil in a 
large nonstick skillet over med-high heat. 

Cook chicken about 8 min, turning once, until jucies run clear. Remove 
from skillet; cover and keep warm. Heat tomato sauce, chili tomatoes, 
corn, black beans, cumin and 2 tbl. cilantro to boiling in same skillet; 
reduce heat. Simmer uncovered 5 min.; remove from heat. 

Add chicken to mixture in skillet; sprinkle with Monterey Jack cheese. 
Cover and let stand about 2 min. or till cheese is melted. Serve chicken 
and sauce over spaghetti. Sprinkle with Parmesan cheese and cilantro, 
if desired. 

cal.-350 fat-9 g. 

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