Spray deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3 to 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 breasts, cut into l-inch strips, if desired.

**To cut back on sodium, try low sodium canned tomatoes

Makes 4 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998