Chicken Creole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
skinless, boneless chicken breast -- cut into 1-inch cubes |
|
3 |
tablespoons |
olive oil |
|
1 |
small |
onion -- diced |
|
1 |
stalk |
celery -- diced |
|
1 |
small |
green bell pepper -- diced |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
1/2 |
cup |
low sodium chicken broth |
|
1 |
teaspoon |
Cajun spice -- see recipe |
|
1 |
teaspoon |
cornstarch |
|
1 |
tablespoon |
water |
| Heat 2 tablespoons oil in skillet over medium high. Add chicken and cook until browned on all sides. Remove from pan. Add remaining oil in pan and add onion, celery, and green pepper. Cook until vegetables start to soften. Add tomatoes, chicken broth, and Cajun spice. Heat to boiling. Mix cornstarch and water and add to sauce. Stir until thickened. Reduce heat and cover and simmer 10 minutes. Add chicken back in. Uncover and simmer 15 minutes or until chicken is cooked through. Makes 4 servings. |
| Per Serving: 330 Calories; 12g Fat (34.2% calories from fat); 42g Protein; 11g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 283mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1 Vegetable; 2 Fat. |