YUM-YUM! This recipe was sooo good, I ate it before I could take a picture!
This recipe is a good source of vitamin C, which keeps your gums and blood vessels healthy.
YIELD: Unknown
TIME: 20 minutes
NUTRITIONAL INFO: Calories 140, Total Fat 2.5g, Cholesterol 35mg, Sodium 270mg,
TAGS: Healthy, Spicy, Fast,
INGREDIENTS:
For the salad:
• 1 tablespoon vegetable oil
• 2 whole skinless, boneless chicken breasts (1 - 1 1/2 pounds)
• 1 can (14 1/2-ounce) diced tomatoes, with juice
• 1 jar (12-ounce) chili sauce (about 1 cup)
• 1 large green pepper, chopped
• 2 ribs celery, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon each dried basil and parsley
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• Cooked brown rice or whole wheat pasta
DIRECTIONS:
1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until no longer pink when cut (5-7 minutes).
2. Reduce heat to medium (300 degrees in electric skillet).
3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
4. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
5. Serve over hot, cooked rice or pasta.
6. Refrigerate leftovers within 2-3 hours.
Tip:
No chili sauce? Make your own using these ingredients:
1 can (8-ounce) tomato sauce
1 tablespoon vinegar
1 teaspoon brown sugar
1 teaspoon chili powder
