Ingredients

• 4 medium chicken breast halves (1 1/2 lbs total) skinned, boned and cut into 1-inch strips
• 1,14-ounce can tomatoes, cut up
• 1 cup low-sodium chili sauce
• 1 1/2 cups chopped green pepper (1 large)
• 1/2 cup of chopped celery
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil or 1 teaspoon
  dried basil
• 1 tablespoon chopped fresh parsley or 1 teaspoon
  dried parsley
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• non-stick cooking spray

Spray deep skillet with non-stick spray coating. 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 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.

NUTRITION CONTENT
Per serving Makes 4 servings
calories: 255
total fat: 3g
saturated fat: 0.8g
carbohydratesL 16g
protein: 31g
cholesterol: 100mg
sodium 465mg
dietary fiber: 1.5g