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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
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. Yield: 4 servings.
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