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
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”