Bayou Chicken Pasta



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

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: Makes 4 servings