|
Ingredients:
2 medium chicken breast halves, skinned, boned, cooked, and cut into 1-inch strips or cubes
1, 14-oz. can tomatoes, diced or chopped
1 cup chili sauce
1 1/2 cups (2 medium) green pepper, chopped
1/2 cup celery, chopped
1/2 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1 Tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon crushed red pepper
1 Tablespoon vegetable oil
 Print me!
Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Using a deep skillet, sauté onion and garlic in vegetable oil for about 5 minutes.
Add remaining ingredients to skillet. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
Serve over hot cooked rice or pasta.
Options:
Add a variety of different vegetables for taste and color.
Try carrots, zucchini, or green beans.
Makes 4 servings. Recipe submitted by:
Public Health of Seattle & King County: Reprinted with permission.  For more information: Find a recipe | Come add a recipe | Share this recipe
SheKnows.com: thousands of articles on home, living, health
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook) |
Send this to a friend
