20 Minute Chicken Creole Recipe

• 4 med Chicken breast halves, (1 1/2 lbs total), skinned, boned, and cut into 1-inch strips*
• 1 can (14-ounce) tomatoes, cut up**
• 1 c. Low sodium chili sauce
• 1 1/2 c. Minced green pepper, (1 large)
• 1/2 c. Minced celery
• 1/4 c. Minced onion
• 2 x Cloves garlic, chopped
• 1 Tbsp. Minced fresh basil or possibly 1 tsp dry basil, crushed
• 1 Tbsp. Minced fresh parsley or possibly 1 tsp dry parsley
• 1/4 tsp Crushed red pepper
• 1/4 tsp Salt Nonstick spray coating

1. Spray deep skillet with nonstick spray coating.
2. Preheat pan over high heat.
3. Cook chicken in warm skillet, stirring, for 3 to 5 min, or possibly till no longer pink.
4. Reduce heat.
5. Add in tomatoes and their juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt.
6. Bring to boiling; reduce heat and simmer, covered, for 10 min.
7. Serve over warm cooked rice or possibly whole wheat pasta.
8. *You can substitute 1 lb boneless, skinless, chicken breasts, cut into l-inch strips, if you like.
9. **To cut back on sodium, try low sodium canned tomatoes
10. Makes 4 servings

chicken, tomatoes, chili sauce, green pepper, celery, onion, garlic, fresh basil, fresh parsley, red pepper, salt

Taken from cookeatshare.com/recipes/20-minute-chicken-creole-61462 (may not work)