National Cancer Institute

20-Minute Chicken Creole

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	Nutrition Content Per Serving Makes 4 Servings calories: 255 total fat: 3g saturated fat: 0.8g carbohydrates: 16g protein: 31g cholesterol: 100mg sodium: 465mg dietary fiber: 1.5g

Ingredients

4 medium chicken breast halves (1 1/2 lbs total) skinned, boned, and cut into 1-inch strips

1, 14-ounce can tomatoes, cut up

1 cup low-sodium chili sauce

1 1/2 cups chopped green pepper (1 large)

1/2 cup chopped celery

1/4 cup chopped onion

2 cloves garlic, minced

1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

non-stick cooking spray

Preparation

Spray deep skillet with non-stick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, 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.

To reduce sodium, try low-sodium canned tomatoes.