Bayou Chicken Pasta
2
People talking
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:
- 30mins
- Serves:
- Units:
2
People talking
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
- 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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RECIPE MADE WITH LOVE BY
@mightyro_cooking4u
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@mightyro_cooking4u
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"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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This was really very tasty and quite easy to throw together. I let the onion, celery, and peppers cook a little longer (about 7 minutes), since there was quite a bit of them. It really made the dish quite colorful. For the salsa, I used a jar of "hot" salsa so, with the addition of the hot sauce, my end-result was quite spicy (which is how I like it). At the end of it all, I decided to serve this over brown rice instead of pasta, which was probably just as good. Thanks for posting this one. Made for Newest Zaar Tag Game.Reply
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This was really very tasty and quite easy to throw together. I let the onion, celery, and peppers cook a little longer (about 7 minutes), since there was quite a bit of them. It really made the dish quite colorful. For the salsa, I used a jar of "hot" salsa so, with the addition of the hot sauce, my end-result was quite spicy (which is how I like it). At the end of it all, I decided to serve this over brown rice instead of pasta, which was probably just as good. Thanks for posting this one. Made for Newest Zaar Tag Game.Reply
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Reply -
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.
