Liven up your menu with this quick, heart-smart dish.
Ingredients
Non-stick cooking spray, as needed
4 medium chicken breast halves, skinned, boned and cut into 1-inch strips
1 can (14 ounces) low-sodium tomatoes, cut up
1 cup low-sodium or sodium-free chili sauce
1 1/2 cups chopped green peppers
1 1/2 cups chopped celery
1/4 cup chopped onion
2 cloves minced garlic
1 tablespoon fresh chopped basil, or 1 teaspoon dried
1 tablespoon fresh parsley, or 1 teaspoon dried
1/4 teaspoon crushed red pepper (or more, if you like it spicy)
1/4 teaspoon salt
Directions
Spray a deep skillet with non-stick spray coating. Pre-heat pan over high heat.
Cook chicken in hot skillet, stirring, for 3 to 5 minutes, or until no longer pink
Add tomatoes and juice, chili sauce, green pepper, celery, onion, garilic, basil, parsley, crushed red pepper and salt.
Bring to boil, reduce heat and simmer, covered, for 10 minutes.
Serve over hot cooked brown rice or whole wheat pasta. (Brown rice and pasta are not included in the nutritional value.)
