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20-minute chicken creole

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    20-minute chicken creole

    Feeling a little under the weather? The bell peppers in this recipe will give you an extra boost of vitamin C to increase your immunity.


    Nonstick cooking spray, as needed
    4 medium chicken breast halves, skinned, boned and cut into 1-inch strips
    1 can (14 ounces) low-sodium tomatoes, cut up
    1 cup low-sodium or sodium-free chili sauce
    1 1/2 cups chopped green peppers
    1 1/2 cups chopped celery
    1/4 cup chopped onion
    2 cloves minced garlic
    1 tablespoon fresh chopped basil (You can also use 1 teaspoon dried basil.)
    1 tablespoon fresh parsley (You can also use 1 teaspoon dried parsley.)
    1/4 teaspoon crushed red pepper (If you like spicy foods, you can use more.)
    1/4 teaspoon salt
    4 cups cooked brown rice or whole grain pasta*


    1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
    2. Cook chicken in hot skillet for 3 to 5 minutes, until no longer pink
    3. Add remaining ingredients.
    4. Bring to boil. Reduce heat and simmer, covered, for 10 minutes.
    5. Serve over hot cooked brown rice or whole grain pasta.*

    Makes 4 servings

    *Option not included in nutrition facts.

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