20-minute chicken creole 

Makes 4 servings at 1 1/2 cups per serving

Ingredients

Non-stick cooking spray, as needed
4 medium chicken breast halves, skinned, boned and cut into 1-inch strips
1 can (14 ounces) low-sodium tomatoes, cut up
1 cup low-sodium chili sauce
1 1/2 cups chopped green peppers
1 1/2 cups chopped celery
1/4 cup chopped onion
2 cloved minced garlic
1 tablespoon fresh chopped basil, or 1 teaspoon dried
1 tablespoon fresh parsley, or 1 teaspoon dried
1/4 teaspoon crushed red pepper (or more, if you like it spicy)
1/4 teaspoon salt

Directions

1. Spray a deep skillet with non-stick spray coating. Pre-heat pan over high heat.
2. Cook chicken in hot skillet, stirring, for 3 to 5 minutes, or until no longer pink
3. Add tomatoes and juice, low-sodium chili sauce, green pepper, celery, onion, garilic, basil, parsley, crushed red pepper and salt.
4. Bring to boil, reduce heat and simmer, covered, for 10 minutes.
5. Serve over hot cooked brown rice or whole wheat pasta

Nutrition information per serving