Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 20 minutes | 4 servings | 1½ C |
| 12 oz boneless, skinless chicken breast, cut into thin strips | | 1 C canned whole peeled tomatoes, chopped | | 1 C chili sauce (look for lowest sodium version) | | 1½ C green bell pepper, rinsed and chopped | | 1½ C celery, rinsed and chopped | | ¼ C onion, chopped | | 1 Tbsp garlic, minced (about 2–3 cloves) | | 1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried) | | 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried) | | ¼ tsp crushed red pepper | | ¼ tsp salt | | Cooking spray | | | calories | 274 | | Total fat | 5 g | | Saturated fat | 1 g | | Cholesterol | 73 mg | | Sodium | 383 mg | | Total fiber | 4 g | | Protein | 30 g | | Carbohydrates | 30 g | | Potassium | 944 mg | |
Directions -
| 1 | Spray sauté pan with cooking spray. Preheat over high heat. | -
| 2 | Cook chicken in hot sauté pan, stirring for 3–5 minutes. Reduce heat. | -
| 3 | Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil over high heat, and then reduce heat to simmer. | -
| 4 | Simmer, covered, for 10 minutes. | Tip: Delicious served over rice. |
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