Title: 20-minute chicken creole
 Categories: None
      Yield: 1 Servings
 
      4 md Chicken breast halves; (1
           -1/2 lbs total), skinned,
           -boned, and cut into 1-inch
           -strips*
      1 cn (14-oz) tomatoes; cut up**
      1 c  Low sodium chili sauce
  1 1/2 c  Chopped green pepper; (1
           -large)
    1/2 c  Chopped celery
    1/4 c  Chopped onion
      2    Cloves garlic; minced
      1 tb Chopped fresh basil or 1 tsp
           -dried basil; crushed
      1 tb Chopped fresh parsley or 1
           -tsp dried parsley
    1/4 ts Crushed red pepper
    1/4 ts Salt
           Nonstick spray coating
 
  Spray deep skillet with nonstick spray coating. Preheat pan over high
  heat. Cook chicken in hot skillet, stirring, for 3 to 5 minutes, or
  until no longer pink.
  
  Reduce heat. Add tomatoes and their juice, low sodium chili sauce,
  green pepper, celery, onion, garlic, basil, parsley, crushed red
  pepper, and salt. Bring to boiling; reduce heat and simmer, covered,
  for 10 minutes. Serve over hot cooked rice or whole wheat pasta.
  
  *You can substitute 1 lb boneless, skinless, chicken breasts, cut into
  l-inch strips, if desired.
  
  **To cut back on sodium, try low sodium canned tomatoes
  
  Makes 4 servings