Ingredients:
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 can (14 oz) tomatoes, cut up
1 c low-sodium chili sauce
1 1/2 c green peppers, chopped (1 large)
1/2 ccelery, chopped
1/4 c onion, chopped
2 cloves minced garlic
1 tablespoon fresh basil or 1 tsp dried
1 tablespoon fresh parsley or 1 tsp 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.