20-Minute Chicken Creole

20 min · Serves 8

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 14.8 mlvegetable oil
• 1 lbboneless skinless chicken breasts
• 1 canlow-sodium diced tomatoes
• 1 cupchili sauce
• 1green pepper
• 2celery stalks
• 1onion
• 2garlic cloves
• 4.9 mldried basil
• 4.9 mldried parsley
• 1.2 mlcayenne pepper
• 1.2 mlsalt

How to cook it

1. Warm the vegetable oil in a skillet over medium-high heat (350 °F on an electric model).
2. Sauté the chicken until thoroughly cooked through and reading 165 °F at the center, about 3 to 5 minutes.
3. Lower the heat setting to medium (300 °F).
4. Stir in the canned tomatoes with their liquid, chili sauce, bell pepper, celery, onion, minced garlic, basil, parsley, cayenne, and salt.
5. Bring the mixture to a boil, then turn the flame down to low.
6. Cover and gently simmer the sauce for 10 to 15 minutes before serving over warm cooked rice or whole wheat pasta.

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