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Bayou Chicken Pasta
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1 cup chopped onion
1 cup chopped celery
1/2 cup each chopped green and yellow pepper
3 tablespoons 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
In a large saucepan over medium-high heat, saute 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; stir into the chicken mixture. Bring to a boil; cook and
stir for 2 minutes or until mixture is thickened and bubbly. Add the parsley,
salt and hot pepper sauce; mix well. Serve over pasta.
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |