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Corn, black beans and diced green chiles give this chicken pasta its southwestern flair.

Southwest Fettuccine

1 (9-ounce) package BUITONI® Fettuccine, cooked, drained and kept warm
1 teaspoon olive oil
1 (4 to 6 ounce) boneless, skinless chicken breast, cut into strips
1 (15-ounce) package BUITONI® Garden Vegetable Sauce (fat-free)
1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen whole kernel corn
1 (4-ounce) can ORTEGA® Diced Green Chiles
1 tablespoon chopped fresh cilantro
1/8 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes

1. HEAT oil in a large, nonstick skillet. Add chicken; cook, stirring occasionally, until no longer pink.
2. STIR in sauce, salsa, beans, corn, chiles, cilantro, cumin and crushed red pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Serve over pasta.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.