Nutrition Facts| Serving Size | 1 ½ cup | | Calories | 255 | | Total Fat | 3 g | | Saturated Fat | less than 1 g | | Cholesterol | 100 mg | | Sodium | 465 mg |
Ingredients and Preparation| Ingredients | Measures |
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| 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 | | Salt | ¼ teaspoon |
Directions - 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.
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