20-Minute Chicken Creole

Datos de Nutrición
Yield
8 servings

Ingredients

1 tablespoonvegetable oil
2 chicken breast (whole, skinless, boneless)
1 candiced tomatoes (14 1/2 oz., with juice)
1 cupchili sauce (low sodium)
1 green pepper (chopped, large)
2 celery ribs (chopped)
1 onion (chopped, small)
2 garlic clove (minced)
1 teaspoondried basil
1 teaspoonparsley (dried)
1⁄4 teaspooncayenne pepper
1⁄4 teaspoonsalt

Instructions

  1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until no longer pink when cut (3-5 minutes).
  2. Reduce heat to medium (300 degrees in electric skillet).
  3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
  4. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
  5. Serve over hot, cooked rice or whole wheat pasta.
  6. Refrigerate leftovers within 2-3 hours.

Cost

Per recipe: $6.26
Per serving: $0.78

Source

Oregon State University Cooperative Extension Service, Healthy Recipes