Chicken Creole

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 breast fillet or 580g

• Chili sauce

  Peppers, hot, immature green, canned

  1 cup or 245g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Celery

  Raw

  1 cup chopped or 101g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Parsley

  Raw

  1 tsp or 1g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  Table

  1 tsp or 6g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Wild rice

  Cooked

  4 cup or 656g

Directions

1. Spray deep skillet with non-stick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring for 3 to 5 minutes or until no longer pink.
2. 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.
3. Serve over hot, cooked rice or whole wheat pasta.