Serving Size 1 ½ cup
Total Fat 3 g
Saturated Fat less than 1 g
Cholesterol 100 mg
Sodium 465 mg
Ingredients and Preparation
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
- 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.