Bayou Chicken Pasta

This recipe is from Myrtle Anderson and published in the Taste of Home "Best Ever Chicken Cookbook 2009". This is a tasty main dish served in the bayou country South Louisana. Salsa and hot pepper sauce give this chicken its tempting zip. Add tossed salad and French bread, and you have a hearty dinner.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup onion, chopped
• 1  cup celery, chopped
• 1⁄2 cup green pepper, chopped
• 1⁄3 cup  yellow pepper, chopped
• 3  tablespoons olive oil
• 1  lb chicken breast, boneless, skinless, cubed
• 2  teaspoons garlic powder
• 1 (16 ounce) jar 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.
2. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear.
3. Stir in salsa.
4. Combine cornstarch and water until smooth; gradually stir into chicken mixture.
5. Bring to a boil; cook and stir for 2 minutes or until or until thickened and bubbly.
6. Add the parsley, salt and hot pepper sauce. Serve with pasta.