20-Minute Chicken Creole Recipe - Cooking Index
20-Minute Chicken Creole Recipe - Cooking Index
| Vegetable cooking spray | ||
| 4 | Boneless skinless chicken breasts cut in -inch pcs | |
| 1 x | Tomatoes - cut up | |
| 1 cup | Chili sauce - (pref. Low sodium) | |
| 1 1/2 cups | Green bell pepper - chopped | |
| 1/2 cup | Celery - chopped | |
| 1/4 cup | Onion - chopped | |
| 2 x | Garlic - minced | |
| 1 tablespoon | Fresh basil - chopped (or 1 tsp. Dried - crushed) | |
| 1 tablespoon | Fresh parsley - chopped (or 1 tsp. Dried) | |
| 1/4 teaspoon | Crushed red pepper | |
| 1/4 teaspoon | Salt |
1. Spray a deep skillet, preferably with a nonstick surface, with cooking spray. Preheat pan over medium heat. When hot, add chicken and cook, stirring, 3 to 5 minutes, or until no longer pink.
2. Add tomatoes with their juices, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper and salt. Bring to a boil, reduce heat and simmer, covered, 10 minutes.
3. Serve over hot cooked rice or whole wheat pasta.
From "Down Home Healthy Cookin' " by the National Cancer Institute
Source:
Seattle Times 4/16/97 (Lighter Ethnic)
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