We had this for dinner the other night and it was really good. It is a great meal to make as the weather starts cooling down and you need a little comfort food at night.
Chicken Creole From Healthy Cooking
1 pound boneless, skinless chicken breasts, cut in 3/4" pieces
4 tsp canola oil, divided
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 can (14 oz) diced tomatoes, undrained
1 c reduced sodium chicken broth
1/3 c tomato paste (I used a whole 6 oz can)
1/2 tsp pepper
1/2 tsp each dried basil, oregano. thyme, marjoram
2 c hot cooked rice
In a large nonstick skillet, saute chicken in 2 tsp oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8 minutes (I added the chicken and simmered it all together). Return chicken to the pan; heat through. Serve with rice.
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