20-Minute Chicken Creole
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size |
1 ½ cup |
| Calories |
255 |
| Saturated Fat |
3 g |
| Cholesterol |
100 mg |
| Sodium |
465 mg |
Servings and Times
Ingredients and Preparation
| Ingredients |
Measures |
|---|
| Nonstick cooking spray |
as needed |
| Medium chicken breast halves, skinned, boned, and cut into 1-inch strips* |
4 |
| Tomatoes, cut up |
1 can (14 ounces) |
| Low-sodium chili sauce |
1 cup |
| Pineapple juice or peach juice |
¼ cup |
| Green peppers, chopped (1 large) |
1 ½ cups |
| Celery, chopped |
½ cup |
| Garlic cloves, minced |
2 |
| Fresh basil |
1 tablespoon (or 1 teaspoon dried) |
| Fresh parsley |
1 tablespoon (or 1 teaspoon dried) |
| Crushed red pepper |
¼ teaspoon |
| Salt |
¼ teaspoon |
- Directions
- Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
- Cook chicken in hot skillet, stirring, for 3-5 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.
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