1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon dried garlic
1 teaspoon dried basil
2 cloves fresh garlic, minced
Small onion, chopped
1-2 celery stalks, chopped
1 large green pepper, chopped
12 ounces chili sauce (about 1 cup)
1 can diced tomatoes (with juice)
1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
Cooked brown rice or whole wheat pasta
Cook the chicken over medium-high heat in a pan with the vegetable oil. The chicken should no longer be pink when cut.
Lower the heat to medium and add the tomatoes with juice, green pepper, celery, onion, garlic, chili sauce, basil, cayenne pepper, and salt.
Bring the mixture to a boil; then reduce the heat to low, and cover. Let simmer for 10-15 minutes.
Serve over hot rice or pasta.
Calories: 140 cal
Saturated fat: <1g
Polyunsaturated fat: 0g
Monounsaturated fat: 0g