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November 10, 2012

20 Minute Chicken Creole

Show some food love! Spice up your menu in a hurry with this 20 minute Chicken Creole recipe from Hannaford.

20 Minute Chicken Creole

4 each boneless skinless chicken breast, halves, cut in thin strips
14 ounce canned diced tomatoes
1 cup chili sauce, low-sodium
1 1/2 cup chopped green bell pepper
1 1/2 cup chopped celery
2 each cloves garlic, minced
1 Tablespoon fresh basil leaves, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 cup chopped onion
1 Tablespoon fresh parsley

Spray deep skillet with nonstick cooking spray and heat pan over high heat.

Cook chicken in hot skillet, stirring for 3-5 minutes or until no longer pink. Reduce heat. Add tomatoes with juice and all other ingredients. Bring to a boil and reduce heat. Simmer covered for 10 minutes. Serve over hot cooked rice or pasta.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.


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