Follow these steps for perfect results
nonstick cooking spray
as needed
boneless skinless chicken breast halves
cut into 1-inch strips
diced tomatoes
canned
low-sodium chili sauce
green pepper
chopped
celery
chopped
onion
chopped
garlic cloves
minced
fresh basil
fresh
fresh parsley
fresh
crushed red pepper flakes
salt
Spray a deep skillet with nonstick cooking spray and preheat over high heat.
Add chicken strips to the hot skillet.
Cook the chicken, stirring frequently, until no longer pink (about 3-5 minutes).
Reduce heat to medium.
Add diced tomatoes (with juice), low-sodium chili sauce, chopped green pepper, chopped celery, chopped onion, minced garlic, basil, parsley, crushed red pepper flakes, and salt to the skillet.
Bring the mixture to a boil.
Reduce heat to low and simmer until the sauce has thickened slightly, approximately 5-10 minutes.
Serve hot over cooked rice or whole wheat pasta.
Expert advice for the best results
Adjust the amount of crushed red pepper to your preferred spice level.
For a thicker sauce, simmer for a longer time.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve over rice or pasta, garnished with fresh parsley.
Serve with a side salad
Serve with cornbread
Pairs well with the savory flavors.
Discover the story behind this recipe
A staple of Creole cuisine.
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