Since we can’t see Jesus for the day-to-day living, God has provided in our lives godly men and women whom we can watch, question and follow within the church. Let’s remember, this is a team race. We need examples to imitate. Mavericks in the church only hurt themselves and others. To say you don’t need human examples is prideful and clearly unbiblical (1 Cor. 4:16; 1:11; Phil. 3:17; 4:9; Heb. 13:7; 1 Pet. 5:2).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	4	Servings

INGREDIENTS

1	lb	Red-skinned potatoes; cut in 3/4"
2	c	Sliced celery; divided
1/2	c	Celery leaves, chopped; divided
1	tb	Vegetable oil
12	oz	Boneless skinless chicken breast
		Cut into 1" ieces
1	c	Red bell pepper; chopped
3	tb	Tomato paste
1/2	ts	Dried rosemary leaves; crushed
1/2	ts	Sugar
1/4	ts	Black pepper
		Salt

INSTRUCTIONS

Bring 1 qt. water to a boil in med. saucepan over high heat. Add potatoes,
1 cup celery and 1/4 cup celery leaves. Reduce heat to med.; simmer,
covered 7-8 min. or until potatoes are tender. Drain, reserving cooking
liquid and vegetables separately. Heat oil in large nonstick skillet over
med.-high heat. Add chicken, bell pepper and remaining 1 cup celery. Cook,
stirring constantly, 6-7 min., or until chicken is no longer pink. Stir in
tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery
liquid. Bring to a boil; cook until sauce thickens, about 4 min. Add
reserved potatoes and celery. Season to taste with salt. Sprinkle with
remaining celery leaves.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”