|4 mediums||Chicken breast halves; (1 1/2 lbs total), skinned, boned, and cut into 1-inch strips*|
|1 can||(14-oz) tomatoes; cut up**|
|1 cup||Low sodium chili sauce|
|1½ cup||Chopped green pepper; (1 large)|
|½ cup||Chopped celery|
|¼ cup||Chopped onion|
|2||Cloves garlic; minced|
|1 tablespoon||Chopped fresh basil or 1 tsp dried basil; crushed|
|1 tablespoon||Chopped fresh parsley or 1 tsp dried parsley|
|¼ teaspoon||Crushed red pepper|
|Nonstick spray coating|
Spray deep skillet with nonstick spray coating. Preheat pan over high heat.
Cook chicken in hot skillet, stirring, for 3 to 5 minutes, or until no longer pink.
Reduce heat. Add tomatoes and their juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
Serve over hot cooked rice or whole wheat pasta.
*You can substitute 1 lb boneless, skinless, chicken breasts, cut into l-inch strips, if desired.
**To cut back on sodium, try low sodium canned tomatoes Makes 4 servings
Posted to recipelu-digest by molony <molony@...> on Mar 13, 1998
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