20-Minute Chicken Creole

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Number of Servings: 1



nonstick cooking spray as desired 4 medium chicken chest halves, skinned, boned, in addition to cut into 1″ strips* 1 can (14 ounces. ) tomatoes, cut up** a single cup low-sodium chili sauce 1-1/2 glasses green peppers, chopped (1 large) 1/2 cup oranges, chopped 1/4 cup reddish onion, chopped 2 cloves minced garlic 1 tea spoon refreshing basil or one tea spoons dried 1 tea spoon refreshing parsley or one tea spoons dried 1/4 tsp killed red pepper 0.25 tea spoons salt



1 ) Spray a deep fry pan with nonstick spray layer. Preheat pan over large temperature. 2. Cook chicken breast in hot skillet, stir, for 3-5 minutes, or perhaps until no longer green. Reduce heat. 3. Put tomatoes and the juices, low-sodium chili sauce, efficient pepper, celery, onion, garlic herb, basil, parsley, crushed reddish colored pepper, and salt. Provide boiling; reduce heat in addition to simmer, covered, for 5 minutes. 4. Serve over warm cooked rice or whole grain pasta. * You could substitute 1 lb. boneless, skinless, chicken, slice in to 1-inch strips. ** In order to cut back about salt, try low salt processed tomatoes. Yield: some servings–Serving Size: 1-1/2 glass.

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