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20-Minute Chicken CreoleRecipe

1 Tbsp. olive oil
4 chicken breast halves (11/2 lbs. total, skinless, boneless)
1 can diced tomatoes (14.5 oz., with juice)
1 cup chili sauce
1 green pepper (chopped, large)
2 celery ribs (chopped)
1 onion (chopped, small)
2 garlic cloves (minced)
1 tsp. dried basil
1 tsp. dried parsley
¼ tsp. cayenne pepper
¼ tsp. salt

Directions:
Cut chicken into 1-inch strips if desired. Heat pan over medium-high heat. Add vegetable oil and chicken and cook until no longer pink (3-5 minutes).

Reduce heat to medium (300° in electric skillet). Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.

Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.

Serve over hot, cooked brown rice or whole wheat pasta. Makes 4 servings.

Calories 255/Fat 3g

Use of trade names does not imply endorsement by the North Carolina Cooperative Extension of the products named nor criticism of similar products not mentioned.

For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295
Email: geissler_baker@ncsu.edu

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