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Chicken Creole for Two

I ladle this vegetable-packed chicken dish over jasmine rice. It’s a long-grain rice that’s not as sticky as most, but any cooked rice, including brown, works here.—Virginia Crowell, Lyons, Oregon

2 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

1/2 cup chopped green pepper
1/4 cup thinly sliced onion
1/4 cup chopped celery
1 garlic clove, minced
1 teaspoon canola oil, divided
3/4 cup sliced fresh mushrooms
3/4 cup undrained diced tomatoes
2 tablespoons chicken broth
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons lemon juice
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/2 pound boneless skinless chicken breasts, cubed
Hot cooked rice
Minced fresh parsley, optional

Directions

In a large saucepan, saute the green peppers, onion, celery and
garlic in 1/2 teaspoon oil until tender. Add mushrooms; cook until
liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon
juice, basil and spices. Bring to a boil. Reduce heat; cover and

2 of 2

Chicken Creole for Two (continued)

Directions (continued)

simmer 5-10 minutes or until slightly thickened and flavors are
blended.
Meanwhile, in a Dutch oven, saute chicken in remaining oil until no
longer pink. Return chicken to pan; stir in sauce. Heat through,
stirring to loosen browned bits from pan. Serve over rice; garnish
with parsley if desired. Yield: 2 servings.

Nutrition Facts: 1 cup equals 189 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 398 mg sodium, 10 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.