Ingredients
1 cup chopped onion1 cup chopped celery1/2 cup each chopped green and yellow pepper3 tablespoons olive oil1 pound boneless skinless chicken breasts, cubed2 teaspoons garlic powder1 jar (16 ounces) salsa1 tablespoon cornstarch1 tablespoon water1 tablespoon dried parsley flakes1/2 teaspoon salt1/4 teaspoon hot pepper sauceHot cooked pasta
Preparation
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.
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.
