This quick and spicy dish is perfect for the busy cook.

4 medium chicken breast halves (1 1/2 pounds total), skinned, bone and cut into 1-inch strips*
1 14-ounce can tomatoes, cut-up**
1 cup low-sodium chili sauce
1 1/2 cups chopped green pepper (1 large)
1/2 cup chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Nonstick spray coating

1. 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.
2. Reduce heat. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt.
3. Bring to boiling; reduce heat and simmer covered for 10 minutes. Serve over hot, cooked rice or whole-wheat pasta.

YIELD: 4 servings

NUTRITION ANALYSIS PER SERVING: Calories, 255; Total fat, 3 grams; Cholesterol, 100 milligrams; Sodium, 465 milligrams

*You can substitute 1 pound boneless, skinless chicken breasts, cut into 1-inch strips, if desired.

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