20-Minute Chicken Creole


  • Non-stick cooking spray as needed
  • 4 medium Chicken breast halves, skinned, boned, and cut into 1-inch strips
  • 1 can (14 oz) tomatoes, cut up
  • 1 cup Chili sauce, low sodium
  • 1 ½ cups Green peppers, chopped
  • 1 ½ cups Celery, chopped
  • ¼ cup Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Tbsp Basil, fresh (or 1 tsp dried)
  • 1 Tbsp Parsley, fresh (or 1 tsp dried)
  • ¼ tsp Crushed red pepper
  • ¼ tsp Salt


  1. Spray a deep skillet with non-stick cooking spray. Preheat pan over high heat.
  2. Cook chicken in hot skillet for 3-5 minutes, or until no longer pink. Reduce heat.
  3. Add tomatoes and their juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to a boil.
  4. Reduce heat and cover. Simmer for about 10 minutes.
  5. Serve over brown rice or whole-wheat pasta.

Yields: 4 servings

Nutritional Information per Serving:
Calories: 274
Total Fat: 5g
Protein: 30 g
Cholesterol: 73 mg
Sodium: 383 mg

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