20-minute chicken creole

Yield: 1 Servings

Measure Ingredient
4 mediums Chicken breast halves; (1 1/2 lbs total), skinned, boned, and cut into 1-inch strips*
1 can (14-oz) tomatoes; cut up**
1 cup Low sodium chili sauce
1½ cup Chopped green pepper; (1 large)
½ cup Chopped celery
¼ cup Chopped onion
2 \N Cloves garlic; minced
1 tablespoon Chopped fresh basil or 1 tsp dried basil; crushed
1 tablespoon Chopped fresh parsley or 1 tsp dried parsley
¼ teaspoon Crushed red pepper
¼ teaspoon Salt
\N \N Nonstick spray coating

Spray deep skillet with nonstick spray coating. Preheat pan over high heat.

Cook chicken in hot skillet, stirring, for 3 to 5 minutes, or until no longer pink.

Reduce heat. Add tomatoes and their juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.

Serve over hot cooked rice or whole wheat pasta.

*You can substitute 1 lb boneless, skinless, chicken breasts, cut into l-inch strips, if desired.

**To cut back on sodium, try low sodium canned tomatoes Makes 4 servings

Posted to recipelu-digest by molony <molony@...> on Mar 13, 1998

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