Serve over hot, cooked rice or pasta. Use brown rice or whole wheat pasta to include whole grains.
No chili sauce? Make your own and reduce sodium using these ingredients:
1 can (8-ounce) tomato sauce
1 tablespoon vinegar
1 teaspoon brown sugar
1 teaspoon chili powder
Ingredients
1 Tablespoon
oil
1 pound
boneless, skinless chicken breasts
1 can
(14.5 ounces) diced tomatoes with juice
1 cup
chili sauce (about 9 ounces)
1
large green pepper, chopped
2
ribs celery, chopped
1
small onion, chopped
2 cloves
garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon
dried basil
1 teaspoon
dried parsley
1⁄4 teaspoon
cayenne pepper
Directions
Heat pan over medium-high heat (350 degrees in an electric skillet). Add oil and chicken, and cook until no longer pink when cut.
Reduce heat to medium (300 degrees in electric skillet).
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
Refrigerate leftovers within 2 hours.
Notes
Serve over hot, cooked rice or pasta. Use brown rice or whole wheat pasta to include whole grains.
No chili sauce? Make your own and reduce sodium using these ingredients:
1 can (8-ounce) tomato sauce
1 tablespoon vinegar
1 teaspoon brown sugar
1 teaspoon chili powder
1 Comments for "Chicken Creole"
- Log in or register to post comments
Submitted by Claudia on Thu, 11/01/2012 - 14:52Good, I especially liked the tip on how to make your own chili sauce.