|
This quick Southern dish contains no
added fat and very little added salt in its spicy tomato sauce.
| as
needed |
nonstick cooking spray |
| 4 |
medium chicken breast halves,
skinned, boned, and cut into 1-inch strips* |
| 1
can (14 oz) |
tomatoes, cut up** |
| 1
C |
low-sodium chili sauce |
| 1-1/2
C |
green peppers, chopped (1 large) |
| 1/2
C |
celery, chopped |
| 1/4
C |
onion, chopped |
| 2 |
cloves minced garlic |
| 1
Tbsp |
fresh basil or 1 tsp dried |
| 1
Tbsp |
fresh parsley or 1 tsp dried |
| 1/4
tsp |
crushed red pepper |
| 1/4
tsp |
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,
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.
- ** To cut back on sodium, try low
sodium canned tomatoes.
Yield: 4 servings--Serving Size: 1-1/2
cup
Each serving provides:
Calories: 255
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 100 mg
Sodium: 465 mg
|
