20-Minute Chicken Creole

Nonstick cooking spray (as needed)
4 medium chicken breast halves, skinned,
boned and cut into 1˝ strips*
1 can (14-oz) tomatoes, cut**
1 cup low-sodium chili sauce
11/2 cup green peppers, chopped (1 large)
1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
1 tbsp fresh basil or 1 tsp dried
1 tbsp fresh parsley or 1 tsp dried
1/4 tsp crushed red pepper
1/4 tsp salt


  1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
  2. Cook chicken in hot skillet, stirring for 3 to 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.
  4. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
  5. Serve over hot cooked rice or whole wheat pasta.

* You can substitute 1 lb boneless, skinless, chicken breast, cut into 1˝ strips.
** To cut back on sodium, try low-sodium canned tomatoes.

Serves 4; Serving Size 11/2 cup