 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips |
1 (14 ounce) can tomatoes, cut up |
1 cup low-sodium chili sauce |
1 1/2 cups green peppers, chopped (1 large) |
1 1/2 cups celery, chopped |
1/4 cup onion, chopped |
2 cloves garlic, minced |
1 tablespoon fresh basil or 1 teaspoon dried basil |
1 tablespoon fresh parsley or 1 teaspoon dried parsley |
1/4 teaspoon red pepper, crushed |
1/4 teaspoon salt |
Directions:
1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink.
2. 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.
3. Serve over hot cooked rice or whole wheat pasta.
4. * You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips.
5. ** To cut back on sodium, try low sodium canned tomatoes.
|
|