Chicken Creole for Four Recipe

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Leeanne Grether of Woodbury, Minnesota has been making this easy skillet dish for years. She writes, “Every time I make this dish, someone always asks for the recipe!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 4 teaspoons canola oil, divided
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 celery rib, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1/3 cup tomato paste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon each dried basil, oregano, thyme and marjoram
  • 2 cups hot cooked rice

Nutritional Facts

1-1/4 cups chicken mixture with 1/2 cup rice equals 334 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 368 mg sodium, 38 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

Directions

  1. In a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in remaining oil until tender.
  2. Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Return chicken to the pan; heat through. Serve with rice. Yield: 4 servings.
Originally published as Chicken Creole in Light & Tasty December/January 2008, p13

Nutritional Facts

1-1/4 cups chicken mixture with 1/2 cup rice equals 334 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 368 mg sodium, 38 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Creole for Four

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   (5)
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4 Star
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Reviewed Oct. 9, 2012

It's nice to get a developed flavor with a recipe that is so quick.

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