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Bayou Chicken Pasta

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • Summersh
    May 4, 2016

    My family did not care for this recipe

  • smileybcuz
    Dec 31, 1969

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

  • Dec 31, 1969

    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.

  • cindiak
    Dec 31, 1969

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

  • nancymcf
    Jan 10, 2012

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

  • lltooley
    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.

  • Zentina
    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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