2 cloves garlic, minced
1.14 oz can tomatoes, cut up**
1 cup low sodium chili sauce
1 ½ cups chopped green pepper (1 large)
» cup chopped celery
¼ cup chopped onion
1 tbsp chopped fresh basil or 1 tsp dried basil, crushed
1 tbsp chopped fresh parsley or 1 tsp dried parsley
¼ tsp crushed red pepper
¼ tsp salt
Nonstick spray coating
Spray deep skillet with nonstick 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.
*You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips, if desired.
**To cut back on sodium, try low sodium canned tomatoes.
Per serving: Calories 255, Sodium 465 mg, Fat 3 g, Dietary fiber 1.5 g, Saturated fat 0.8 g, Carbohydrates 16 g, Cholesterol 100 mg, Protein 31 g