Chicken Creole

This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce. 4 servings–Serving Size: 1-1/2 cup
  • nonstick cooking spray as needed
  • 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
Nutritional Information
Calories 255
Fat 3g
1.Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. 2.Cook chicken in 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.
Chicken Creole

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