20-Minute Chicken Creole

Average: 4 (2 ratings)

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Yield	8 servings

1 tablespoon	vegetable oil
2	chicken breast (whole, skinless, boneless)
1 can	diced tomatoes (14 1/2 oz., with juice)
1 cup	chili sauce (low sodium)
1	green pepper (chopped, large)
2	celery ribs (chopped)
1	onion (chopped, small)
2	garlic clove (minced)
1 teaspoon	dried basil
1 teaspoon	parsley (dried)
1⁄4 teaspoon	cayenne pepper
1⁄4 teaspoon	salt

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).
Reduce heat to medium (300 degrees in electric skillet).
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
Serve over hot, cooked rice or whole wheat pasta.
Refrigerate leftovers within 2-3 hours.