Skip to main content

Nutrition information
Serving: 1 1/2 cups (393 grams)
Servings per recipe: 4
Calories: 250 (33 from fat)
Cholesterol: 76 milligrams
Fat: 4 grams (1 saturated fat, 0 trans fats)
Protein: 29 grams
Sodium: 342 milligrams 
Total carbohydrate: 29 grams (4 fiber, 
9 sugars)


Receive a recipe each week via e-mail or RSS feed.

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.

Ingredients

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*

Directions

  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.*

*Option not included in nutrition facts.

Makes 4 servings












 

Source: Allina Health's Patient Education Department, Heart Healthy Recipes, nutr-ahc-93462

First published: 03/01/2005
Last updated: 04/09/2013

Reviewed by: Allina Health's Patient Education Department