Heat pan over medium-high heat (350 degrees in an electric skillet). Add oil and chicken, and cook until no longer pink when cut.
Reduce heat to medium (300 degrees in electric skillet).
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
Refrigerate leftovers within 2 hours.
Serve over hot, cooked rice or pasta. Use brown rice or whole wheat pasta to include whole grains.
No chili sauce? Make your own and reduce sodium using these ingredients:
1 can (8-ounce) tomato sauce
1 tablespoon vinegar
1 teaspoon brown sugar
1 teaspoon chili powder
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.