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Bayou Chicken Pasta Recipe

Photo by: Taste of Home

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This is a tasty main dish served in the bayou country of South Louisiana. Add a tossed salad and French bread, and you have a hearty meal.

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4 Servings
Prep/Total Time: 20 min.

Ingredients

1 cup chopped onion
1 cup chopped celery
1/2 cup each chopped green and yellow pepper
3 tablespoons Crisco® Pure Olive Oil
1 pound boneless skinless chicken breasts, cubed
2 teaspoons garlic powder
1 jar (16 ounces) salsa
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
Hot cooked pasta

Directions

In a large saucepan, saute the onion, celery and pepper in oil for 3-4 minutes or until crisp-tender. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear. Stir in salsa.
Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the parsley, salt and hot pepper sauce. Serve with pasta. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 292 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 910 mg sodium, 14 g carbohydrate, 6 g fiber, 24 g protein.

Bayou Chicken Pasta published in Country October/November 1996, p51