Filed Under: cajuncreole, Chicken, cook, main-dish, Under 20 Mins

Creole-Style Chicken

This quick and tasty Southern-style dish contains no added fat and very little added salt in its spicy tomato sauce. It's a family-pleaser with a side of wild rice.

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April 8th, 2012

Submitted by Christine Cripps, Calgary, AB; Tested by Brenda Williams

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Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
  • 4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
  • 1 can (14 oz) tomatoes, cut up**
  • 1 Cup low-sodium chili sauce
  • 1 large green pepper, chopped
  • 1/2 Cups celery, chopped
  • 1/4 Cups onion, chopped
  • 2 cloves minced garlic
  • 1 tablespoon fresh basil (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)
  • 1/4 teaspoons crushed red pepper
  • 11/4 teaspoons salt
    • Directions
  • 1.

    Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.

  • 2.

    Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.

  • 3.

    Add tomatoes and their juice, 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.

  • 4.

    Serve over hot cooked wild rice or whole wheat pasta.

    • Creole-Style Chicken
    Photo Credit: Brenda Williams
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