Ingredients:

1 lb boneless skinless chicken breast, cut into strips
1 cup salsa
1 1/4 tsps seasoned salt
2 Tbsps vegetable oil
16 oz San Giorgio®® Spaghetti
2 cans (16 oz.) pinto beans, drained
1 large tomato, seeded and chopped
1/2 cup green onion, sliced
1/2 cup pitted ripe olives, sliced
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/4 cups sour cream
  lettuce leaves (optional)
2 cups crushed tortilla chips

Cooking Directions:

1.  In medium bowl, combine chicken, 1/2 cup salsa and 1/4 teaspoon seasoned salt; mix well. Marinate in refrigerator 1 hour.

2.  In medium skillet, heat oil. Add chicken mixture. Cook until chicken is cooked through; cool slightly.

3.  Break spaghetti into pieces.  Prepare pasta according to package directions; drain.

4.  In large bowl, combine spaghetti and chicken mixture; toss to coat. Add pinto beans, tomato, green onions, olives and cheeses; toss to mix. 

5.  In small bowl, blend sour cream, remaining 1/2 cup salsa and remaining 1 teaspoon seasoned salt. Add to spaghetti mixture; toss to coat.

6.  Cover; chill thoroughly. Before serving, add lettuce; toss to mix. Serve on lettuce-lined platter topped with tortilla chips.