20-minute chicken Creole

  • Serves 4
  • Prep 15 min
  • Cook 20 min

Notes

  • Good over rice.

Ingredients

  • boneless, skinless chicken breast — cut into thin strips 12 oz
  • canned whole peeled tomatoes — chopped, with their juice 1 cup (240 g)
  • chili sauce — lowest sodium you can find 1 cup (270 g)
  • green bell pepper — chopped 1 1/2 cups
  • celery — chopped 1 1/2 cups
  • onion — chopped 1/4 cup
  • garlic — minced, 2–3 cloves 1 Tbsp
  • fresh basil — chopped, or 1 tsp dried 1 Tbsp
  • fresh parsley — chopped, or 1 tsp dried 1 Tbsp
  • crushed red pepper 1/4 tsp
  • salt 1/4 tsp
  • cooking spray

Steps

  1. Coat a large sauté pan with cooking spray and heat it over high heat.
  2. Add the chicken and stir for 3–5 minutes, until it is no longer pink. Turn the heat down.
  3. Add the tomatoes with their juice, chili sauce, bell pepper, celery, onion, garlic, basil, parsley, red pepper, and salt. Bring to a boil over high heat, then lower to a simmer.
  4. Cover and simmer for 10 minutes.

To print this, open https://weeknights.org/r/6b8af343-3e26-47d0-b07a-02633f4d542e/print in a browser and choose Print, or save it as a PDF.