This quick and tasty Southern-style dish contains no added fat and very little added salt in its spicy tomato sauce. It's a family-pleaser with a side of wild rice.
April 8th, 2012
Submitted by Christine Cripps, Calgary, AB; Tested by Brenda Williams
- 4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
- 1 can (14 oz) tomatoes, cut up**
- 1 Cup low-sodium chili sauce
- 1 large green pepper, chopped
- 1/2 Cups celery, chopped
- 1/4 Cups onion, chopped
- 2 cloves minced garlic
- 1 tablespoon fresh basil (or 1 teaspoon dried)
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 1/4 teaspoons crushed red pepper
- 11/4 teaspoons salt
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, 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 wild rice or whole wheat pasta.
Photo Credit: Brenda Williams