Chicken Creole

Ingredients

  • 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips  

  • 1-14 oz. can no-salt-added diced tomatoes  

  • 1-10 oz. can no-salt-added tomato sauce 

  • 1 ½ cup chopped green onion, washed, seeded, and deveined  

  • 1 cup chopped onion  

  • 1 cup chopped celery  

  • 1 Tablespoon fresh basil (1 tsp. dried) 

  • 1 Tablespoon fresh parsley (1 tsp. dried) 

  • 2 teaspoon minced garlic 

  • 1 teaspoon chili powder 

  • 1 teaspoon Worcestershire sauce  

  • 1 teaspoon sugar  

  • ½ teaspoon crushed red peppers 

Directions

  1. Wash hands with soap and water. 

  1. Spray a deep skillet with non-stick cooking spray. Do not wash the chicken before cooking. Cook chicken in hot skillet, stirring, for 3 to 4 minutes, or until no longer pink and some browning.     

  1. Add tomatoes and their juice, tomato sauce, green pepper, celery, onion, chili powder, garlic, basil, parsley and red pepper.    

  1. Bring to a boil; add Worcestershire sauce and sugar. Reduce heat and simmer, covered, for 10 minutes. Cook until the internal temperature of the chicken reaches 165°F on the food thermometer. Taste and adjust seasoning if needed. May serve over rice.

Store in an airtight container and refrigerate for up to four days.

Total Time
44 min
Prep Time
15 min
Servings
3
Nutrition Facts

Calories: 210 

Fat: 2.5 g

Saturated Fat: 0.5 g

Sodium: 130 mg 

Carbohydrates: 18 g

Dietary Fiber: 4 g 

Added Sugar: 1 g

Protein: 29 g