• 12 oz boneless, skinless chicken breast, cut into thin strips
  • 1 cup canned whole peeled tomatoes, chopped
  • 1 cup chili sauce (look for lowest sodium version)
  • 1-1/2 cup green bell pepper, rinsed and chopped
  • 1-1/2 cup celery, rinsed and chopped
  • 1/4 cup onion, chopped
  • 1 Tbsp garlic, minced (about 2–3 cloves)
  • 1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
  • 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt


  1. Spray saute pan with cooking spray. Preheat over high heat.
  2. Cook chicken in hot saute pan, stirring for 3–5 minutes. Reduce heat.
  3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil over high heat, and then reduce heat to simmer.
  4. Simmer, covered, for 10 minutes.

Recipe Yield: Yield: 4 servings (1-1/2 cups per serving)

Nutritional Information Per Serving:

Calories: 274
Fat: 5 grams
Saturated Fat: 1 grams
Fiber: 4 grams
Sodium: 383 milligrams
Cholesterol: 73 milligrams
Protein: 30 grams
Carbohydrates: 30 grams

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