Twenty Minute Chicken Creole

• 4 medium chicken breast halves (1 to 1 1/2 lb. total), skinned, boned and cut into 1 inch strips
• 1 (14 1/2 oz.) can tomatoes, chopped (with juice reserved)
• 1 c. low-sodium chili sauce
• 1 large green bell pepper, chopped
• 1/2 c. chopped celery
• 1/4 c. chopped onion
• 2 cloves garlic, minced
• 1 Tbsp. chopped basil or 1 tsp. dried basil, crushed
• 1 Tbsp. chopped parsley or 1 tsp. dried parsley
• 1/4 tsp. crushed red pepper
• 1/4 tsp. salt

1. Spray large skillet with nonstick coating spray and heat on high.
2. Add chicken strips and cook for 3 to 5 minutes or until no longer pink.
3. Reduce heat to medium; add tomatoes and their juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper and salt.
4. Bring to boil, then reduce heat and simmer, covered, for 10 minutes.
5. Serve over rice or whole wheat pasta.

chicken breast halves, tomatoes, chili sauce, green bell pepper, celery, onion, garlic, basil, parsley, red pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=813577 (may not work)