Ingredients
- 4 medium, boneless chicken breasts cut into 1-inch strips
- 1 14-ounce can of tomatoes, cut up
- 1 cup low-sodium chili sauce
- 1 ½ cups chopped green pepper
- ½ cup chopped celery
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
Instructions
Spray deep skillet with non-stick cooking spray to coat. Preheat pan over medium high heat. Add chicken to hot skillet and cook 3-5 minutes per side. Cook until no longer pink. Reduce heat and add tomatoes with their juices, chili sauce, green pepper, celery, onion, garlic, basil, parsley, red pepper and salt. Cover and summer for 10 minutes. Serve over hot cooked brown rice or whole what pasta.
Nutrition Facts
Per serving
- Calories: 255
- Fat: 3 grams
- Carbohydrates: 16 grams
- Protein: 31 grams
- Cholesterol: 100 milligrams
- Sodium: 465 milligrams
- Fiber: 1.5 grams