20 Chicken Creole

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20-MINUTE CHICKEN CREOLE 4 medium chicken breast halves 2 cloves garlic, minced (1 1/2 lbs total), skinned, boned, and cut into 1-inch strips* 1 tbsp chopped fresh basil or 1 tsp dried basil, crushed 1, 14-oz can tomatos, cut up** 1 tbsp chopped fresh parsley or 1 tsp dried parsley 1 cup low sodium chili sauce 1 1/2 cups chopped green pepper 1/4 tsp crushed red pepper (1 large) 1/4 tsp salt 1/2 cup chopped celery Nonstick spray coating 1/4 cup chopped onion Spray deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3 to 5 minutes, or until no longer pink. Reduce heat. Add tomatos and their juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Serve over hot cooked rice or whole wheat pasta. *You can substitute 1 lb boneless, skinless, chicken breasts, cut into 1-inch strips, if desired. **To cut back on sodium, try low sodium canned tomatos Makes 4 servings Per serving: calories: 255 total sodium: 465 mg fat: 3 g* dietary fiber: 1.5 g saturated fat: 0.8 g** carbohydrates: 16 g cholesterol: 100 mg** protein: 31 g Note: Abbreviations used throughout book include: * g = grams ** mg = milligrams Nature's Bounty:Is a diverse group of chefs, cooks, and gardeners. Sharing their fare from seed to harvest. So please come and join us in exploring the diverse world of cuisines!http://groups.yahoo.com/group/NaturesBounty Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com