• 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.

Yield: 4 servings–Serving Size: 1-1/2 cup.

Nutritional information

• Calories255.4
• Total Fat4.5 g
• Saturated Fat1.5 g
• Polyunsaturated Fat0.8 g
• Monounsaturated Fat1.4 g
• Cholesterol77.0 mg
• Sodium652.4 mg
• Potassium876.6 mg
• Total Carbohydrate20.7 g
• Dietary Fiber4.3 g
• Sugars1.1 g
• Protein33.3 g

SmartPoints: 5