4 chicken breast halves, skinless, boned, and cut into 1-inch strips*
1 cup low-sodium chili sauce
1-1/2 cup (1 large) green bell pepper, chopped
1-1/2 cup chopped celery
1/4 cup chopped onion
2 cloves minced garlic
1 tablespoon fresh basil (or 1 teaspoon dried)
1 tablespoon fresh parsley (or 1 teaspoon dried)
1/4 teaspoon red pepper, crushed
1/4 teaspoon salt
Nonstick cooking spray, as needed
Spray deep skillet with nonstick cooking spray. Preheat pan over high heat.
Cook chicken in hot skillet, stirring, for 3 to 5 minutes or until no longer pink. Reduce heat.
Add tomatoes with juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil and reduce heat. Simmer covered for 10 minutes.
Serve over hot cooked rice or whole wheat pasta.
- *For convenience, you can use uncooked boneless, skinless chicken breast.
- **To cut back even more on sodium, try No Salt Organic Diced Tomatoes.
Recipe makes 4 servings.
Serving size: 1-1/2 cup
Calories: 274; Total Fat: 5g; Saturated Fat: 1mg; Cholesterol: 73mg; Sodium: 383mg; Carbohydrates: 30g; Fiber: 4g; Protein: 30g
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