Friday, April 6, 2012

20 Minute Chicken Creole

Serving Size: 1 cup
Yield: 8 servings

1 tablespoon vegetable oil 2 whole chicken breasts, skinless, boneless, cut into ½-inch strips
1 can (14.5 ounce) diced tomatoes with juice 1 cup chili sauce, low sodium 1 large green pepper, chopped 2 celery stalks, chopped 1 small onion, chopped 2 garlic cloves, minced 1 teaspoon dried basil 1 teaspoon dried parsley ¼ teaspoon cayenne pepper
¼ teaspoon salt

1. In a large pan, heat oil over medium-high heat.
2. Add chicken and cook 5 minutes, stirring occasionally.
3. Reduce heat to medium and add remaining ingredients.
4. Bring to a boil then reduce heat to low. Simmer, covered for 15 minutes.
5. Serve over hot, cooked rice or whole-wheat pasta.

Source: SNAP-Ed Connection

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