needed4 medium chicken breast halves, skinned, boned, and cut into 1" strips* 1 can (14 oz.) tomatoes, cut up** 1 cup low-sodium chili sauce 1-1/2 cups green peppers, chopped (1 large) 1/2 cup celery, chopped 1/4 cup onion, chopped 2 cloves minced garlic 1 tablespoon fresh basil or 1 teaspoon dried 1 tablespoon fresh parsley or 1 teaspoon dried 1/4 teaspoon crushed red pepper 1/4 teaspoon salt
DIRECTIONS
1.Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. 2.Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. 3.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. 4.Serve over hot cooked rice or whole wheat pasta.
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