20-Minute Chicken Creole
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | 1 ½ cup |
| Calories | 255 |
| Total Fat | 3 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 100 mg |
| Sodium | 465 mg |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Nonstick cooking spray | as needed |
| Medium chicken breast halves, skinned, boned, and cut into 1-inch strips* | 4 |
| Tomatoes, cut up | 1 can (14 ounces) |
| Low-sodium chili sauce | 1 cup |
| Green peppers, chopped (1 large) | 1 ½ cups |
| Celery, chopped | ½ cup |
| Onion, chopped | ¼ cup |
| Garlic cloves, minced | 2 |
| Fresh basil | 1 tablespoon (or 1 teaspoon dried) |
| Fresh parsley | 1 tablespoon (or 1 teaspoon dried) |
| Crushed red pepper | ¼ teaspoon |
| Salt | ¼ teaspoon |
- Directions
- Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
- Cook chicken in hot skillet, stirring, for 3-5 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.