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This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.
Nutritional Info
* Amount Per Serving
* Calories: 255.4
* Total Fat: 4.5 g
* Cholesterol: 77.0 mg
* Sodium: 652.4 mg
* Total Carbs: 20.7 g
* Dietary Fiber: 4.3 g
* Protein: 33.3 g
Ingredients
* nonstick cooking spray as needed
* 4 medium chicken breast halves, skinned, boned, and cut into 1" strips*
* 1 can (14 oz.) tomatoes, cut up**
* 1 cup low-sodium chili sauce
* 1-1/2 cups green peppers, chopped (1 large)
* 1/2 cup celery, chopped
* 1/4 cup onion, chopped
* 2 cloves minced garlic
* 1 tablespoon fresh basil or 1 teaspoon dried
* 1 tablespoon fresh parsley or 1 teaspoon dried
* 1/4 teaspoon crushed red pepper
* 1/4 teaspoon salt
Directions
1.Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
2.Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
3.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.
4.Serve over hot cooked rice or whole wheat pasta.
* You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.
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