Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 \N | 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 |
| ¼ teaspoon | Salt |
| \N \N | 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