CHICKEN CREOLE

20-MINUTE
I N G R E D I E N T S
4 medium chicken
breast halves
(1½ lbs total) skinned,
boned, and cut into
1-inch strips
1, 14-ounce can
tomatoes,
cut up
1 cup low-sodium
chili sauce
1½ cups chopped green
pepper (1 large)
½ cup chopped celery
¼ cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped
fresh basil or 1 teaspoon
dried basil, crushed
1 tablespoon chopped
fresh parsley or
1 teaspoon dried parsley
¼ teaspoon crushed red
pepper
¼ teaspoon salt
non-stick cooking spray

1 Spray deep skillet with non-stick spray coating.
Preheat pan over high heat. Cook chicken in hot
skillet, stirring for 3 to 5 minutes or until no longer
pink.
2 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.
NUTRITION CONTENT
Per Serving
Makes 4 servings
calories: 255
total fat: 3g
saturated fat: 0.8g
carbohydrates: 16g
protein: 31g
cholesterol: 100mg
sodium: 465mg
dietary fiber: 1.5g