Chicken Creole

Name: Chicken Creole
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 10 cups
Ingredients: 1 Tablespoon vegetable oil 1 pound boneless; skinless chicken breast 1 can (14.5 ounces) diced tomatoes; with juice 1 cup chili sauce (about 9 ounces) 1 green bell pepper; diced 2 stalks celery; chopped 1 small onion; chopped 2 cloves garlic; minced or 1/2 teaspoon garlic powder 1 teaspoon basil 1 teaspoon dried parsley ¼ teaspoon cayenne pepper

Quick and easy recipe that is full of flavor and ready in under an hour.

Tender chicken cooked in a tomato and spice-based sauce served over a bowl of pasta.

Prep time: 10 minutes
Cook time: 30 minutes
Makes: 10 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil

1 pound boneless, skinless chicken breast

1 can (14.5 ounces) diced tomatoes, with juice

1 cup chili sauce (about 9 ounces)

1 green bell pepper, diced

2 stalks celery, chopped

1 small onion, chopped

2 cloves garlic, minced or 1/2 teaspoon garlic powder

1 teaspoon basil

1 teaspoon dried parsley

¼ teaspoon cayenne pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Heat a skillet over medium high heat (350 degrees F in an electric skillet). Add the oil and chicken and cook until it is not pink inside after cutting.
Reduce heat to medium (300 degrees F in an electric skillet).
Add the tomatoes with juice and the rest of the ingredients.
Bring mixture to a boil; reduce heat to low. Cover skillet and simmer for 10 to 15 minutes. Serve hot.
Refrigerate leftovers within 2 hours.

Notes

Serve over cooked rice or pasta. Use brown rice or whole-wheat pasta to include whole grains.
No chili sauce? Make your own sauce by mixing these ingredients:
1 can (8 ounces) tomato sauce
1 Tablespoon vinegar
1 teaspoon packed brown sugar
1 teaspoon chili powder