Ingredients: (8 servings)

8 medium chicken breast halves(3 pounds total), skinned, boned, cut into 1-inch strips*

4 cloves garlic, minced

2 tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed

2 14-ounce cans tomatoes, cut up

2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley

2 cups low sodium chili sauce

3 cups chopped green pepper

½ teaspoon crushed red pepper

½ teaspoon salt

1 cup chopped celery

nonstick spray coating

½ cup chopped onion

Spray Dutch oven with nonstick spray coating. Preheat oven over high heat. Cook chicken in oven, 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 pound boneless, skinless, chicken breasts, cut into 1-inch strips, if desired.