"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

20-Minute Chicken Creole Recipe

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This recipe for 20-Minute Chicken Creole, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenda Haynes
Added: Friday, October 2, 2009


Nonstick cooking spray as needed
4 medium chicken breast halves, skinned, boned and cut into 1-inch strips
1 can (14 oz.) tomatoes, cut up
1 c. low sodium chili sauce
1 1/2 c. green peppers, chopped (1 large)
1 1/2 c. celery, chopped
1/4 c. onion, chopped
2 cloves minced garlic
1 T. fresh basil or 1 tsp dried
1 T. fresh parsley or 1 tsp. dried
1/4 tsp. crushed red pepper
1/4 tsp. salt

Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. Add tomatoes, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Serve over rice or whole wheat pasta.




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