| 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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