Chicken Creole

I’m back! Sorry it’s been a while. Life has been crazy with the parental visit and the subsequent recovery. Plus we’re actually house hunting and all that fun stuff. I just needed a vacation from the computer.
Anyway, this recipe is way easy and really good. I tend to leave out the celery but as it’s part of the Cajun trinity of cooking- it might not be a good idea to leave it out. (It’s the Cajun mirepoix which is celery, peppers, and onions. Mirepoix is carrots, onions, and celery. It’s used as the base for soups and sauces and lots of different things.)
20-Minute Chicken Creole
Serves: 4
This quick Southern dish contains no added fat and very little added salt in a spicy tomato sauce. INGREDIENTS
Nonstick cooking spray as needed
4 medium chicken breast halves, skinned, boned, and cut into 1" strips
1 (14 oz.) can diced tomatoes
1 cup low-sodium chili sauce
1 large green pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
1 tablespoon fresh basil, or 1 teaspoon dried
1 tablespoon fresh parsley, or 1 teaspoon dried
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

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