20-Minute Chicken Creole

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Ingredients:

  • 1 tablespoon vegetable oil
  • 2 chicken breasts (whole, skinless, boneless)
  • 1 can diced tomatoes (14 1/2 oz., with juice)
  • 1 cup chili sauce (low sodium)
  • 1 green pepper (chopped, large)
  • 2 celery stalks (chopped)
  • 1 onion (chopped, small)
  • 2 garlic cloves (minced)
  • 1 teaspoon dried basil
  • 1 teaspoon parsley (dried)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt

Directions:

  1. Heat pan over medium-high heat (350 degrees in an electric skillet).
  2. Add vegetable oil and chicken and cook until no longer pink when cut (3-5 minutes).
  3. Reduce heat to medium (300 degrees in electric skillet).
  4. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
  5. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
  6. Serve over hot, cooked rice or whole wheat pasta. Refrigerate leftovers within 2-3 hours.

Serving size: 1 cup. Total Calories, 130. Total Fat, 3 g.

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