Bayou Chicken Pasta Recipe

4 7 9
Bayou Chicken Pasta Recipe
Bayou Chicken Pasta Recipe photo by Taste of Home
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Bayou Chicken Pasta Recipe

Read Reviews
4 7 9
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
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 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.
Originally published as Bayou Chicken Pasta in Country October/November 1996, p51

Nutritional Facts

1 each: 292 calories, 13g fat (2g saturated fat), 63mg cholesterol, 910mg sodium, 14g carbohydrate (8g sugars, 6g fiber), 24g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Bayou Chicken Pasta in Country October/November 1996, p51

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Summersh User ID: 6640270 247874
Reviewed May. 4, 2016

"My family did not care for this recipe"

MY REVIEW
smileybcuz User ID: 7751763 27967
Reviewed Apr. 19, 2014

"Very good tasting but it seemed sort of on the line of a spaghetti sauce. Will make it again though."

MY REVIEW
chsmith@farmerstel.com User ID: 1672743 12288
Reviewed Feb. 24, 2014

"In search of low carb recipes for my diabetic husband, I found this to try. He likes Cajun, so this went over well. I also liked it."

MY REVIEW
cindiak User ID: 221828 37380
Reviewed Sep. 14, 2013

"Easy dinner to toss together. I added 1/2 tsp each of thyme and basil and it was pretty good."

MY REVIEW
nancymcf User ID: 5846378 11623
Reviewed Jan. 10, 2012

"This was great!! Just enough kick to make it tasteful. My family raved about it."

MY REVIEW
lltooley User ID: 4332174 37371
Reviewed Aug. 1, 2011

"I made this exactly as the recipe says and it turned out great! It's a little spicy but not too much or too little, it's just right. I served it with a salad and cheese biscuits. Excellent meal."

MY REVIEW
Zentina User ID: 4404780 37459
Reviewed Nov. 18, 2009

"This dish was very easy to make. I feed a family of five and everyone got seconds and thirds on this one."

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