20-Minute Chicken Creole | Illinois Extension | UIUC

Ingredients

• 1 Tablespoon vegetable oil
• 4 chicken breasts
• 1 can (14.5 ounces) low sodium diced tomatoes
• 1 cup bottled chili sauce (not hot sauce)
• 1 large green pepper
• chopped
• 2 celery stalks
• 1 onion
• diced
• 2 garlic cloves
• minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ¼ teaspoon cayenne pepper
• Cooked brown rice or whole wheat pasta