|Nonstick cooking spray||as needed|
|Medium chicken breast halves, skinned, boned, and cut into 1-inch strips*||4|
|Tomatoes, cut up||1 can (14 ounces)|
|Low-sodium chili sauce||1 cup|
|Green peppers, chopped (1 large)||1 ½ cups|
|Celery, chopped||½ cup|
|Onion, chopped||¼ cup|
|Garlic cloves, minced||2|
|Fresh basil||1 tablespoon (or 1 teaspoon dried)|
|Fresh parsley||1 tablespoon (or 1 teaspoon dried)|
|Crushed red pepper||¼ teaspoon|
- 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. 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.
- Serve over hot cooked rice or whole wheat pasta.
|Serving Size||1 ½ cup|
|Saturated Fat||less than 1 g|
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