Ingredients:
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 (14 ounce) cans tomatoes, cut up**
1 cup low-sodium chili sauce
1 1/2 cups green peppers, chopped ( 1 large)
1 1/2 cups celery, chopped
1/4 cup onions, chopped
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil
1 tablespoon fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon red peppers, crushed
1/4 teaspoon salt
Directions:
Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3-5 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 breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.