Spray deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, 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 lb boneless, skinless, chicken breasts, cut into l-inch strips, if desired. **To cut back on sodium, try low sodium canned tomatoes Makes 4 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1179g)|
|Recipe Makes: 1|
|Calories from Fat: 321 (41%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||48 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 222.7mg||69 %|
|Sodium 330.1mg||11 %|
|Potassium 3483.4mg||92 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 28.6g|
|Protein 80.7g||115 %|
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Calories per serving: 789
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