Chicken Creole for Four Recipe

5 1 5
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Chicken Creole for Four Recipe

Read Reviews
5 1 5
Publisher Photo
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!”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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

  • 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
  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

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galinthewoods User ID: 3317961 62117
Reviewed Oct. 9, 2012

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

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