|Serving Size||1 ½ cup|
|Total Fat||3 g|
|Saturated Fat||less than 1 g|
|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|
- 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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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