Bloody Mary Sauce W/ Chicken (lf) – Chatelaine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low-fat, Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 2 | c | Spicy Clamato juice or V8 |
| 28 | oz | Stewed or diced tomatoes |
| undrained | ||
| 2 | Garlic, minced | |
| 1 | T | Worcestershire sauce |
| 4 | Chicken breasts, skinless | |
| boneless |
INSTRUCTIONS
Pour entire contents of can of tomatoes into large wide saucepan. If using whole tomatoes, break up. Place over med-high heat. Add garlic and worcestershire and bring to boil, stirring occasionally. To thicken, gently boil, uncovered and stirring often. Trim fat from chicken. Cut into 1/2" strips. When sauce is almost as thick as you'd like, add chicken, separating strips. Reduce heat and simmer, stirring often until chicken is cooked (6-8 mins). Spoon over hot pasta or rice. Sprinkle with Parmesan. Great with steamed green vegetable. Refrigerated sauce will keep 2 days. Var: Stir in 2 tbsp vodka into sauce with chicken and 2-3 thinly sliced celery stalks. For extra fire, add hot pepper sauce. Per serving: 230 calories, 2.1g fat (8% CFF) 83 mg calcium Contributor: Chatelaine Jun 97 "5-Star" Preparation Time: 00:50 Posted to recipelu-digest Volume 01 Number 183 by Cathleen <catht@interlog.com> on Oct 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 61.4mg
Sodium: 526mg
Potassium: 810.7mg
Carbohydrates: 13.6g
Fiber: 2g
Sugar: 7.4g
Protein: 22.7g