Chicken Creole

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Difficulty: easy

Ingredients

4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips
14 oz tomatoes, whole, canned, cut up
1 cup chili sauce
1 1/2 cups green pepper, chopped
1/2 cup celery, chopped
1/4 cup onions, chopped
2 cloves garlic, minced
1 tablespoon basil, fresh, or 1 tsp dried
1 tablespoon
parsley, fresh, or 1 tsp dried
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salsa, mild

Directions

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

Cook chicken in hot skillet, stirring, for three to five 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 a boil, then reduce heat and simmer, covered, for 10 minutes.

Serve over hot cooked rice or whole-wheat pasta.