1 lb. boneless, skinless, chicken breast, cut into 1-inch strips
1 can (14 oz.) low sodium 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
Instructions
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.
Originally Submitted
1/16/2011
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