4 md Chicken breast halves,
Skinned, boned, cut in one
Inch strips
14 oz Can tomatoes, cut up*
1 c Low sodium chili sauce
1 1/2 c Chopped green bell pepper
1/2 c Chopped celery
2 Garlic cloves, minced
1 tb Chopped fresh basil (or one
Teaspoon dried)
1 tb Fresh parsley (or one ts.
Dried)
1/4 ts Salt
1/4 ts Crushed red chili pepper
Rice or whole wheat pasta
Spray a deep skillet with nonstick spray coating. Preheat pan over
high heat. Cook chicken strips in hot skillet, stirring for 3 to 5
minutes, or until no longer pink.
Reduce heat. Add tomatoes and their juice, chili sauce, green pepper,
celery, onion, garlic, and spices. Bring to a boil; reduce heat and
simmer, covered for 10 minutes.
Serve over hot cooked rice or hot whole wheat pasta.
*To cut back on sodium, try low sodium canned tomatoes.
Washington Post, October 20, 1993.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
