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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

334 calories: 1-1/4 cup, 8g fat (1g saturated fat), 63mg cholesterol, 368mg sodium, 38g carbohydrate (10g sugars, 5g fiber), 28g protein Diabetic Exchanges: 2 starch, 3 lean meat 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

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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MY REVIEW
galinthewoods
Reviewed Oct. 9, 2012

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

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