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Chicken Santa Fe




List of Ingredients



• 4 boned and skinned chicken breast halves
  
• 1/4 cup flour
  
• 2 teaspoons Italian seasoning
  
• 1/4 teaspoon pepper
  
• 2 teaspoons oil
  
• 2 cloves garlic, minced
  
• 1 (15 ounce) can tomato sauce
  
• 1 (14-1/2 ounce) can Southwestern salsa-style diced tomato with green chilies, undrained
  
• 1 cup fresh or frozen corn
  
• 1 (16 ounce) can black beans, rinsed and drained
  
• 1 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
  






Instructions



1. Flatten each chicken breast to 1/2" thickness.
   
2. Mix flour, Italian seasoning and pepper. Coat chicken with flour mixture.
   
3. 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.
   
4. Heat tomato sauce, chili tomatoes, corn, black beans, cumin and 2 tablespoons cilantro to boiling in same skillet; reduce heat. Simmer uncovered 5 minutes; remove from heat. Add chicken to mixture in skillet; sprinkle with Monterey Jack cheese. Cover and let stand about 2 minutes or till cheese is melted.
   
5. Sprinkle with Parmesan cheese and cilantro, if desired.