| 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 |
tb |
Worcestershire sauce |
| 4 |
md |
Chicken breasts; skinless, boneless |
INSTRUCTIONS
1. 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.
2. 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).
3. 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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