Chicken Creole

Chicken Creole Recipe

4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips
1 can (14 oz) tomatoes, cut up
1 cup chili sauce, low-sodium
1½ cups green peppers, chopped (optional)
1½ cups celery, chopped
¼ cup onion, chopped (I prefer onion powder)
2 cloves garlic, minced (garlic powder?)
1 Tbsp fresh basil or 1 tsp dried
1 Tbsp fresh parsley or 1 tsp dried
¼ tsp crushed red pepper
¼ tsp salt

• Spray a deep skillet with non-stick 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.

This is a quick chicken creole recipe that you will make again and again.