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20 Minute Chicken Creole

This recipe is brought to you by Black Women for Wellness. For more information about Black Women for Wellness, click here to visit their website.


  • 4 Medium Chicken breast halves (1 1/2 lbs total), Skinned, boned and cut into 1-inch strips
  • 1 14-oz Can tomatoes, cut up
  • 1 cup low-sodium chili sauce
  • 1 1/2 cups chopped green pepper (1 large)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped celery
  • 1 tsp chopped fresh basil or 1 tsp dried basil, crushed
  • 1 tsp chopped fresh parsley or 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper
  • Non-stick sprat coating


  1. Spray deep skillet with non-stick spray coating.
  2. Preheat pan oven high heat.
  3. Cook chicken in hot skillet, stirring for 3-5 minutes or until no longer pink.
  4. Reduce heat.
  5. Add tomatoes and their juice, low-sodium chili sauce, green paper, celery, onion, garlic, basil, parsley, crushed red pepper and salt.
  6. Bring to boiling; reduce heat and simmer covered for 10 minutes.
  7. Serve over hot, cooked rice or whole wheat pasta.

Makes 4 servings

Nutritional Content Per serving

Total Fat: 3 g
Saturated fat:0.8 g
Carbohydrates:16 g
Protein: 31 g
Cholesterol: 100 mg
Sodium: 465 mg
Dietary fiber: 1.5 g

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