Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1 pound chicken breasts, skinless, boneless
- 1 can (14.5 ounces) diced tomatoes, low-sodium
- 1 cup chili sauce
- 1 large green pepper, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Instructions
- Wash hands with soap and water.
- Heat pan over medium-high heat (350 °F in an electric skillet). Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165 °F (3-5 minutes).
- Reduce heat to medium (300 °F in electric skillet).
- Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
- Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
- Serve over hot, cooked rice or whole wheat pasta.
- Refrigerate leftovers within 2 hours.
Source: USDA / MyPlate