This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.

as needed	nonstick cooking spray
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 C	celery, chopped
1/4 C	onion, chopped
2	cloves minced garlic
1 Tbsp	fresh basil or 1 tsp dried
1 Tbsp	fresh parsley or 1 tsp dried
1/4 tsp	crushed red pepper
1/4 tsp	salt

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.

* You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips.

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

Yield: 4 servings--Serving Size: 1-1/2 cup

Each serving provides: Calories: 255
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 100 mg
Sodium: 465 mg