Chicken Creole

Chicken Creole
4 medium chicken breast, skinned, boned, halved and cut into 1-inch strips
1 can (14-oz) diced tomatoes
1-1/2 cups chopped green pepper (1 large)
1 cup low sodium chili sauce
1/2 cup chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tbsp chopped fresh basil or 1 tsp dried basil, crushed
1 tbsp chopped fresh parsley or 1 tsp dried parsley
1/4 tsp salt
1/4 tsp crushed red pepper
cooked rice
First coat non-stick deep skillet with a light coat of cooking spray. Over medium-high heat cook and stir raw chicken for 5 to 10 minutes or until chicken is no longer pink.  Reduce heat then add diced tomatoes with juice, green peppers, chili sauce, celery, onion, garlic, basil, parsley, salt and red pepper.  Bring chicken creole to a boil, reduce heat and simmer covered for about 10 minutes. Serve over steaming hot rice.