20-Minute Chicken Creole
This speedy version of a classic Creole dish delivers big flavour in minimal time. Tender strips of chicken breast are quickly cooked then simmered with a vibrant mix of tomatoes, green peppers, celery, onion and garlic, all seasoned with basil, parsley and a hint of crushed red pepper. It's a complete, satisfying meal when served over rice or pasta. The recipe includes tips for lowering the sodium content if desired.
Ingredients
- 4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
- 1 (14 ounce) can tomatoes, cut up**
- 1 cup low-sodium chili sauce
- 1 1/2 cups green peppers, chopped (1 large)
- 1 1/2 cups celery, chopped
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 1/4 teaspoon red pepper, crushed
- 1/4 teaspoon salt
Method
- Coat a deep skillet with nonstick cooking spray and place it over high heat. Add the chicken strips and cook them for 3-5 minutes, stirring frequently, until they are fully cooked and no pink remains.
- Lower the heat. Pour in the tomatoes with their juice, the low-sodium chili sauce, chopped green pepper, celery, onion, minced garlic, basil, parsley, crushed red pepper and salt. Allow the mixture to come to a boil, then reduce the heat, cover the skillet and let it simmer for 10 minutes.
- Serve the finished chicken Creole immediately over a bed of hot cooked rice or whole wheat pasta.
- You can use 1 pound of boneless, skinless chicken breast cut into 1-inch strips as an alternative.
- For a lower sodium option, consider using canned tomatoes labelled as low sodium.
Nutrition (per serving)
Sodium1215100 mg
Recipe details
CategoryChicken Breast
AuthorDancer
