20-Minute Chicken Creole

Ingredients:

• 1 tablespoon vegetable oil
• 2 chicken breasts (whole, skinless, boneless)
• 1 can diced tomatoes (14 1/2 oz., with juice)
• 1 cup chili sauce (low sodium)
• 1 green pepper (chopped, large)
• 2 celery stalks (chopped)
• 1 onion (chopped, small)
• 2 garlic cloves (minced)
• 1 teaspoon dried basil
• 1 teaspoon parsley (dried)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt

Directions:

1. Heat pan over medium-high heat (350 degrees in an electric skillet).
2. Add vegetable oil and chicken and cook until no longer pink when cut (3-5 minutes).
3. Reduce heat to medium (300 degrees in electric skillet).
4. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
5. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
6. Serve over hot, cooked rice or whole wheat pasta. Refrigerate leftovers within 2-3 hours.

Serving size: 1 cup. Total Calories, 130. Total Fat, 3 g.