Creole Pepper Sauce
This is perfect served with grilled seasoned chicken breasts!

• 2 medium onions, chopped
• 1 yellow bell pepper, chopped
• 1 celery rib, chopped
• 4 garlic cloves, minced
• 1 tablespoons extra virgin olive oil
• 1 - 28 ounce can diced tomatoes, drained
• 1 cup fat free chicken broth or defatted chicken broth
• 1 teaspoon minced fresh thyme leaves

In a heavy saucepan cook onions, bell pepper, celery, and garlic in oil over moderately low heat, stirring occasionally, until celery is softened. Add tomatoes, broth, and thyme and simmer sauce 25 minutes, or until most of liquid is evaporated. Season sauce with salt and pepper to taste. Sauce may be prepared 1 day ahead and kept chilled and covered then reheated for serving.

Per 1/4 Cup Serving: 48 Calories; 2g Fat (24.7% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 227mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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