20-Minute Chicken Creole - cooking recipe

Ingredients

4 medium chicken breast halves (1 1/2 lb. total), skinned, boned and cut into 1 inch strips
1 (14 oz.) can tomatoes, cut up
1 c. low sodium chili sauce
1 1/2 c. chopped green pepper
1/2 c. chopped celery
1/4 c. chopped onion
2 cloves garlic, minced
1 Tbsp. chopped fresh basil or 1 tsp. dried basil, crushed
1 Tbsp. chopped fresh parsley or 1 tsp. dried parsley
1/4 tsp. crushed red pepper
1/4 tsp. salt

Preparation

Spray deep skillet with nonstick coating.
Preheat pan over high heat.
Cook chicken in hot skillet, stirring, for 3 to 5 minutes or until no longer pink.
Reduce heat.
Add tomatoes and their juice, low sodium chili sauce, green pepper, celery, onion, garlic, parsley, crushed red pepper and salt.
Bring to boiling. Reduce heat and simmer covered for 10 minutes.
Serve over hot cooked rice or whole wheat pasta.