CHICKEN CREOLE

I N G R E D I E N T S

• 4 medium chicken
• breast halves
• (1½ lbs total) skinned,
• boned, and cut into
• 1-inch strips
• 1, 14-ounce can
• tomatoes,
• cut up
• 1 cup low-sodium
• chili sauce
• 1½ cups chopped green
• pepper (1 large)
• ½ cup chopped celery
• ¼ cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon chopped
• fresh basil or 1 teaspoon
• dried basil, crushed
• 1 tablespoon chopped
• fresh parsley or
• 1 teaspoon dried parsley
• ¼ teaspoon crushed red pepper
• ¼ teaspoon salt
• non-stick cooking spray

METHOD OF PREPARATION

1      Spray deep skillet with non-stick spray coating.

Preheat pan over high heat. Cook chicken in hot
skillet, stirring for 3 to 5 minutes or until no longer
pink.

2      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.