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

Servings and Times

Servings

Ingredients and Preparation

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.

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