This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.
4 servings–Serving Size: 1-1/2 cup
Ingredients:
- nonstick cooking spray as needed
- 4 medium chicken breast halves, skinned, boned, and cut into 1″ strips*
- 1 can (14 oz.) tomatoes, cut up**
- 1 cup low-sodium chili sauce
- 1-1/2 cups green peppers, chopped (1 large)
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- 2 cloves minced garlic
- 1 tablespoon fresh basil or 1 teaspoon dried
- 1 tablespoon fresh parsley or 1 teaspoon dried
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
Nutritional Information
| Calories | 255 |
| Fat | 3g |
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, low-sodium 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 rice or whole wheat pasta.
* You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.
Chicken Creole
