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Title: 20-Minute Chicken Creole
Yield: 1 Servings

Ingredients

      4 md chicken breast halves; (1
           -1/2 lbs total), skinne
      1 cn (14-oz) tomatoes; cut up**
      1 c  low sodium chili sauce
  1 1/2 c  chopped green pepper; (1
           -large)
    1/2 c  chopped celery
    1/4 c  chopped onion
      2    cloves garlic; minced
      1 tb chopped fresh basil or 1 tsp
           - dried; basil, crushed
      1 tb chopped fresh parsley or 1
           -tsp drie; d parsley
    1/4 ts crushed red pepper
    1/4 ts salt
      1    nonstick spray coating

Instructions

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

Posted to recipelu-digest by molony on Mar 13, 1998

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