In a large sauce pan, saute onion, celery, and pepper in olive oil for
3-4 min. or until crisp-tender. Add chicken and garlic powder;
cook for 4-5 min. 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 min. or until
thickened and bubbly. Add the parsley, salt and hot pepper sauce.
Serve with pasta.
0 Out of 5 from
You can add this Bayou Chicken Pasta recipe to your own private DesktopCookbook.