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20-Minute Chicken Creole

Source of Recipe

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20-Minute Chicken Creole

Adapted from Diabeticgourmet.com
Yield: 4 servings (1-1/2 cups per serving)

Ingredients:
• 12 oz boneless, skinless chicken breast, cut into thin strips
• 1 cup canned whole peeled tomatoes, chopped
• 1 cup chili sauce (look for lowest sodium version)
• 1-1/2 cup green bell pepper, rinsed and chopped
• 1-1/2 cup celery, rinsed and chopped
• 1/4 cup onion, chopped
• 1 Tbsp garlic, minced (about 2 or 3 cloves)
• 1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
• 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
• 1/4 tsp crushed red pepper
• 1/8 tsp salt

Directions:
1. Spray saute pan with cooking spray. Preheat over high heat.

2. Cook chicken in hot saute pan, stirring for 3-5 minutes. Reduce heat.

3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil over high heat, and then reduce heat to simmer.

4. Simmer, covered, for 10 minutes.

One serving equals: Calories: 274; Protein: 30 g; Sodium: 311 mg; Cholesterol: 73 mg; Fat: 5 g (Saturated Fat: 1 g); Dietary Fiber: 4 g; Carbohydrates: 30 g