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. |