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20 Minute Chicken Creole

Ingredients

  • 4 medium chicken breast halves, skinned, boned, and cut into 1″ strips*
  • 1 can (14 oz.) tomatoes, cut up**
  • 1 cup low-sodium chili sauce
  • 1-1/2 cups green peppers, chopped (1 large)
  • 1/2 cup celery, chopped
  • 1/4 cup onion, chopped
  • 2 cloves minced garlic
  • 1 tablespoon fresh basil or 1 teaspoon dried
  • 1 tablespoon fresh parsley or 1 teaspoon dried
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • Nonstick cooking spray as needed

Directions:

1.Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.

2.Cook chicken in a hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.

3.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.

4.Serve over hot cooked rice or whole wheat pasta.

* You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.
Yield: 4 servings–Serving Size: 1-1/2 cup.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
  • Calories 255.4
  • Total Fat 4.5 g
  • Saturated Fat 1.5 g
  • Cholesterol 77.0 mg
  • Sodium 652.4 mg
  • Potassium 876.6 mg
  • Total Carbohydrate 20.7 g
  • Dietary Fiber 4.3 g
  • Sugars 1.1 g
  • Protein 33.3 g
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