20-Minute Chicken Creole
This quick Southern-style dish contains no added fat and very little added salt in its spicy tomato sauce.
Ingredients
- 12 oz boneless, skinless chicken breast, cut into thin strips
- 1 C canned whole peeled tomatoes, chopped
- 1 C chili sauce (look for lowest sodium version)
- 1½ C green bell pepper, rinsed and chopped
- 1½ C celery, rinsed and chopped
- ¼ C onion, chopped
- 1 Tbsp garlic, minced (about 2–3 cloves)
- 1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
- 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
- ¼ tsp crushed red pepper
- ¼ tsp salt
- Cooking spray
Ingredients for 4 servings (1.3 kg) · the original recipe
Method
- 1
Spray sauté pan with cooking spray. Preheat over high heat.
Stovetop - 2
Cook chicken in hot sauté pan, stirring for 3–5 minutes. Reduce heat.
- 3
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil over high heat, and then reduce heat to simmer.
Stovetop - 4
Simmer, covered, for 10 minutes.
Stovetop
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. The recipe is in the public domain. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by National Heart, Lung, and Blood Institute. Copied on 2026-11-12.
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