20 Minute Chicken Creole 

20 Minute Chicken Creole
 (8 servings) 
8  medium chicken breast halves(3 pounds total), skinned, boned, cut into 1-inch strips* 
4 cloves  garlic, minced 
2 tablespoons  chopped fresh basil or 2 teaspoons dried basil, crushed 
2 14-ounce cans  tomatoes, cut up 
2 tablespoons  chopped fresh parsley or 2 teaspoons dried parsley 
2 cups  low sodium chili sauce 
3 cups  chopped green pepper 
½ teaspoon  crushed red pepper 
½ teaspoon  salt 
1 cup chopped  celery 
nonstick spray coating 
½ cup  chopped onion

 Cook chicken in Dutch oven, stirring, for 3 to 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. 
*You can substitute 1 pound boneless, skinless, chicken breasts, cut into 1-inch strips, if desired.