20-Minute Chicken Creole

• 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips
• 1 14-oz. can of tomatoes, cut up
• 1 cup of low-sodium chili sauce
• 1 ½ cups green peppers, chopped
• ½ cup celery, chopped
• ¼ onion, chopped
• 2 cloves minced garlic
• 1 tbsp fresh basil or 1 tsp dried basil
• 1 tbsp fresh parsley or 1 tsp dried parsley
• ¼ tsp crushed red pepper
• ¼ tsp salt
• Non-stick spray

To prepare

1. Spray a deep skillet with non-stick spray and preheat over high heat.
2. Cook chicken in skillet on high heat for 3-5 minutes or until no longer pink then reduce heat.
3. Add tomatoes and juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper and salt. Bring this to a boil, then reduce heat and simmer covered for 10 minutes.
4. Serve over hot cooked rice or whole-wheat pasta.

This dish will yield 4 servings, which is a 1-½ cup serving size.

Nutritional Information per serving:
225 Calories
100 mg cholesterol
3 g total fat
465 mg sodium
Less than 1 g of saturated fat

Recipes found at www.nhlbi.nih.gov/health/public/heart/other/syah/index.htm