20-Minute Chicken Creole
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 269.3
- Total Fat: 6.3 g
- Cholesterol: 81.9 mg
- Sodium: 638.1 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 4.3 g
- Protein: 32.8 g
View full nutritional breakdown of 20-Minute Chicken Creole calories by ingredient
Introduction
This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce. This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.Number of Servings: 1
Ingredients
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nonstick cooking spray as needed
4 medium chicken breast halves, skinned, boned, and cut into 1" strips*
1 can (14 oz.) tomatoes, cut up**
1 cup low-sodium chili sauce
1-1/2 cups green peppers, chopped (1 large)
1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves minced garlic
1 tablespoon fresh basil or 1 teaspoon dried
1 tablespoon fresh parsley or 1 teaspoon dried
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Directions
1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
3. 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.
4. Serve over hot cooked rice or whole wheat pasta.
* You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.
Yield: 4 servings--Serving Size: 1-1/2 cup.
2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
3. 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.
4. Serve over hot cooked rice or whole wheat pasta.
* You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.
Yield: 4 servings--Serving Size: 1-1/2 cup.
Member Ratings For This Recipe
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TEXQUILTMAMA
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WAZAROO
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ARIZUMA
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BETHPROVERBS31
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TINAMOU99
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KINI08
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DREAMING_ALOUD
This was really tasty. I made a couple of substitutions (tomato puree and mild chili powder instead of the chili sauce, left out the red peppers as we're not fans of hot & spicy food) and it came out really nicely. Next time I'll add a yellow pepper too and maybe a little more chili powder. - 3/31/09
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RJBEAR21
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UPONATIME
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CHIAPET74
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REALLYFATPERSON
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PORT3418
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RINSKY3
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LUNCHIE
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LILDOT1958
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MSGIRLINAR
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HEALTHYDESIRE
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GEORGIANA9
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SHELYNDA
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CELISHIA
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KEYALUS
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KARENPET
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LDMCUTTER
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ANEWVERSIONOFME
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DIVAGURL
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4MEKELL
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SANSHIGIRL
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MIMIHARVILL
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MOMNPOP
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100LBLIGHTER
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ROADBIKEMAMA
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CD3868300
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NITEWALK6
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MRFLIBBLEISVRYX
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MELANN36
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BELLAMODE1
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POOCAKA
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LINDSAYLOU3
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MY_HEALTH_BABY
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SCHNEBL
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NOAHSFITMAMA
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INUNISON
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CD4419646
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SUSEEQ3
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GRAMECLM
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DENIMANDPEARLS
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DEBBIEK60
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NHPACKERS2010
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NICOLELOVESGOD
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ROLLYPOLEY1
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GOLDIELOX4
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DARRELYNK
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NANCYMALLON
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KMKANE15
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NCGIRLIE_2000
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DOLL71
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MEGANDME
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ASKITCHENS77
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JHEN511
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PATTIWAN
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LOVE-TO-COOK
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LARSEN95
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MUGGSYMOO
Made this last night. Ran out of instant rice so I had to wait 35 minutes for the brown rice to cook. I kept this on low to keep warm while we waited. It didn't dry out, nor did the chicken get dry! It almost seemed to me that you could even shred the chicken and serve warm with tortillas. - 3/20/08
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MOMMAWOLF2
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PAMELAPO
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IRISHGYPSY88
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NPRICE
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CD5181617
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SMILEY_75
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JRRHEA
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A10TIVTRTL
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SWAN47
I made this yesterday and served it with brown rice and fresh green beans. It was good. I lost the recipe and did it from memory. I through it in a casserole, covered and put in oven to bake. It was very moist and had lots of juice to put over rice. I left out the bell pepper, added mushrooms. - 1/17/10
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MAMATRAUB
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BBAHONORS
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LEAHFELICITY
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ELLE_O
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TMONSITE
Yummy!!! I don't know what others were using, but mine was very spicy..I think that they may have used the Heinz chili sauce, which is like ketchup. I used the Sun Luck brand Hot Chili Sauce in the Chinese isle.It wasn't sweet at all. I had to delete crushed Red Pepper cause I used Hot Chili Sauce - 11/30/09
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KOI239
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JODAFEEN17
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CONNIEDICKENS
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AV3064A
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WOLCOSKI
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SANGAFAYE1005
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LORA210
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JOYS300
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BASKET-CASE
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CMALESSA
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_DESIREE_
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LCOO62
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KELLY1778
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MISSDEVILRED
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TEETIME69
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URHERE
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GHBUCKEYES
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CTHUGUTB
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PATSYJO46
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JOANOFSPARK
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CD7162998
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LADIWOLF59
Making creole is a personal choice of spice....i love heat that comes to the back of throat not on the lips. I used rotel original with this....used jerk spice on the chicken before i started cooking....along with cilantro.....this recipes you can make your own by using what you have at home. - 7/4/10
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AIBHINN
