Good Taste / February-March 2009

20-Minute Chicken Creole

- 4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips
- 14 ounce(s) tomatoes, whole, canned, cut up
- 1 cup(s) chili sauce, low-sodium
- 1 ½ cup(s) pepper(s), green, bell, chopped
- ½ cup(s) celery, chopped
- ¼ cup(s) onion(s), chopped
- 2 clove(s) garlic, minced
- 1 tablespoon basil, fresh, or 1 tsp dried
- 1 tablespoon parsley, fresh, or 1 tsp dried
- ¼ teaspoon pepper, red, crushed
- ¼ teaspoon salsa, mild

1.   Spray a deep skillet with a nonstick spray coating. Preheat pan over high heat.

2.   Cook chicken in hot skillet, stirring, for three to five minutes, or until no longer pink. Reduce heat.

3.    Add tomatoes and their juice, low-sodium chili sauce, greenpepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes.

4.   Serve over hot cooked rice or whole-wheat pasta.

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