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20-Minute Chicken Creole

Ingredients: 4 medium Chicken breast halves 1 Can(s) (14-oz) tomatoes; cut up 1 Cup(s) Low sodium chili sauce 1 1/2 Cup(s) Chopped green pepper 1/2 Cup(s) Chopped celery 1/4 Cup(s) Chopped onion 2 Cloves garlic; minced 1 Tablespoon(s) Chopped fresh basil 1 Tablespoon(s) Chopped fresh parsley 1/4 Teaspoon(s) Crushed red pepper 1/4 Teaspoon(s) Salt Directions: Spray deep skillet with nonstick spray 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, basil, 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. *You can substitute 1 lb boneless, skinless, chicken breasts, cut into l-inch strips, if desired. **To cut back on sodium, try low sodium canned tomatoes Makes 4 servings
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