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Plan Z Phase: This is a Z2 (ZReduction) recipe.

This tastes pretty darn authentic. Creole…or low country food. If you want it spicy you might consider adding a bit of cayenne (1/4 tsp) or the same amount of red pepper flakes. An final alternative would be to put a bottle of Tabasco on the table for people to add their own.

Servings: Serves 6

Each serving is 1-1/2 cups

Ingredients:

• ¾ cup of green pepper diced
• ½ cup of diced onion
• 1 cup of diced celery (large dice)
• 1 lb of chicken tenders cut into 1” cube shapes
• 1 garlic clove, minced
• ½ lb of cooked shrimp (you choose the size. I used medium ones so I had about 18), rinse in a colander, and let drain until you are ready to use them in the dish.
• 16 oz can of diced tomatoes (use the one with garlic,basil and oregano included)
• 8 oz. of sugar-free tomato sauce (Hunts makes one)
• ½ tsp of chili powder
• 2 tsp of Worcestershire sauce
• 1 tsp of dried parsley
• ¼ cup of whipping cream
• water (optional)

Instructions:

In a large sauce pan lightly spray olive oil and then add your green pepper, diced onion, and diced celery. Saute them until onions are wilted and celery is crisp tender. Stir often but this will only take a few minutes on medium-high. Add the garlic.

While this is cooking take out a medium sauté pan. Lightly spray with olive oil spray and add your chicken. Saute on medium high until light golden brown and cooked through. Check to make sure the pink middle is now white. This will take 5 – 8 minutes.

When the chicken is cooked add it to the vegetables in the sauce pan. Then add the canned tomatoes and the sauce, chili powder, Worcestershire and parsley. Bring to a boil. Turn down to medium and continue to cook for 5 minutes, until it is completely hot. If you want it runnier, add the water. Add the shrimp and the cream and cook about 5 minutes longer, or until you are sure the shrimp are hot. The reason to keep the shrimp out until the end is they are already cooked and if you put them in early they will continue to cook and will shrink and become tough.

I serve this in soup bowls. With the sauce and veggies there is plenty for your meal. You can still have your breadsticks on the side. And salad greens. If you want you can also add baby spinach to the bowl in whatever quantity you like. It will wilt and add another dimension.

Enjoy!

Cheers,