Recipe(tried): Chicken Santa Fe (using chicken breasts, served over spaghetti)

CHICKEN SANTA FE
I served this with a fruit salad made of strawberries and fresh pineapple mixed with about 2 tablespoons chopped fresh mint.

4 boneless, skinless chicken breast halves
1/4 cup flour
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
2 teaspoons oil
1 (15 oz) can tomato sauce
1 (14 1/2 oz) can Southwestern salsa-style diced tomato with green chilies, undrained (like Rotel)
1 (8 1/4 oz) can whole kernel corn, drained (I used 1 cup frozen corn)
1 cup canned black beans, rinsed and drained
2 cloves of garlic, minced (optional)
1/8 teaspoon ground cumin (I used 1 tsp cumin, because we like it)
2 tablespoons chopped fresh cilantro (plus additional for garnish)
1/2 cup shredded reduced fat Monterey Jack cheese*
4 cups hot cooked spaghetti, for serving
1/4 cup freshly grated Parmesan (for serving, optional)

Flatten each chicken breast to 1/2-inch thickness.

Mix flour, Italian seasoning and pepper. Coat chicken with flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Cook chicken about 8 minutes, turning once, until juices run clear. Remove from skillet; cover and keep warm.

Heat tomato sauce, tomatoes, corn, black beans, garlic (if using) and 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.

Serve chicken and sauce over spaghetti. Sprinkle with Parmesan cheese and cilantro, if desired.

*I had some Mexican Queso Fresco - used that instead

Makes 4 servings