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.
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
SERVINGS
4
CATEGORY
Main Dish
METHOD
Other stovetop
PREP
20 min.
TOTAL
20 min.
DIRECTIONS
In a large saucepan over medium-high heat, saute 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; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add the parsley, salt and hot pepper sauce; mix well. Serve over pasta. Yield: 4 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 292 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 910 mg sodium, 14 g carbohydrate, 6 g fiber, 24 g protein.
