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.
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INGREDIENTS
Nutrition- 1
- 1
- 1⁄2
- 1⁄3cup yellow pepper, chopped
- 3tablespoons olive oil
- 1
- 2teaspoons garlic powder
- 1(16 ounce) jar salsa
- 1tablespoon cornstarch
- 1tablespoon water
- 1tablespoon dried parsley flakes
- 1⁄2teaspoon salt
- 1⁄4teaspoon hot pepper sauce
- hot cooked pasta
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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 or until thickened and bubbly.
- Add the parsley, salt and hot pepper sauce. Serve with pasta.
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