“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:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, saute the onion, celery, and pepper in oil for 3-4 minutes or until crisp tender.
  2. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear.
  3. Stir in salsa.
  4. Combine cornstarch and water until smooth; gradually stir into chicken mixture.
  5. Bring to a boil; cook and stir for 2 minutes or until or until thickened and bubbly.
  6. Add the parsley, salt and hot pepper sauce. Serve with pasta.

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