Creole Chicken-Two Methods

20-Minute Chicken Creole
Serves: 4
This quick Southern dish contains no added fat and very little added salt in a spicy tomato sauce. It can be made in a flash, perfect for a weekend meal.
INGREDIENTS
Nonstick cooking spray as needed
4 medium chicken breast halves, skinned, boned, and cut into 1" strips 1
(14 oz.) can diced tomatoes
1 cup low-sodium chili sauce
1 large green pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
1 tablespoon fresh basil, or 1 teaspoon dried 1 tablespoon fresh parsley, or 1 teaspoon dried 1/4 teaspoon crushed red pepper
1/4 teaspoon salt

DIRECTIONS
1. Spray a deep skillet with nonstick cooking spray. Preheat pan over high heat.
2. Cook chicken in hot skillet, stirring for 3-5 minutes, or until no longer pink. Reduce heat.
3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt.
4. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
5. Serve over hot cooked rice or whole wheat pasta.
NUTRITION INFO (per 1.5-cup serving) Calories: 255.4 Fat: 4.5 g Carbohydrates: 20.7 g Protein: 33.3 g




Creole Chicken -Crock Pot
Prep Time: 15 Minutes
Cook Time: 5 Hours 20 Minutes Ready In: 5 Hours 35 Minutes
Yields: 8 servings

"Chicken, ham, and sausage in a peppery hot tomato sauce all mixed up with rice for a hearty Louisiana stew that bides its time in the slow cooker."
INGREDIENTS:
8 chicken thighs
1/4 pound cooked ham, cut into
one inch cubes
1 (16 ounce) can diced
tomatoes
1 green bell pepper, chopped
6 green onions, chopped
1 (6 ounce) can tomato paste 1 teaspoon salt
2 dashes hot pepper sauce
2 cups water
1 cup uncooked long grain
white rice
1/2 pound Polish sausage,
sliced diagonally

DIRECTIONS:
1. In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours.
2. Combine water and rice in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
3. Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through