| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | md | Chicken breast halves; (1 1/2 lbs total), skinned, boned, and cut into 1-inch strips* |
| 1 | cn | (14-oz) tomatoes; cut up** |
| 1 | c | Low sodium chili sauce |
| 1 1/2 | c | Chopped green pepper; (1 large) |
| 1/2 | c | Chopped celery |
| 1/4 | c | Chopped onion |
| 2 | Cloves garlic; minced | |
| 1 | tb | Chopped fresh basil or 1 tsp dried basil; crushed |
| 1 | tb | Chopped fresh parsley or 1 tsp dried parsley |
| 1/4 | ts | Crushed red pepper |
| 1/4 | ts | Salt |
| Nonstick spray coating |
INSTRUCTIONS
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@scsn.net> on Mar 13, 1998
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