Have dinner on the table in twenty minutes with this chicken and tomato dish.
| 4 boneless skinless chicken breast cut into 1-inch strips | 1 large green pepper chopped | |
| 1 teaspoon parsley | 1/2 cup chopped celery | |
| 1/4 teaspoon salt | 1 chopped medium onion | |
| 1/4 teaspoon pepper | 1 cup sliced mushrooms | |
| 1 16-ounce can peeled tomatoes | 2 teaspoon oregano | |
| 1 8-ounce can tomato sauce | 1 teaspoon dried basil |
Spray skillet with nonstick spray
Preheat pan over heat
Add chicken, and cook, stirring, for 3-5 minutes, or until no longer pink
Reduce heat
Add tomatoes and their juice, tomato sauce, green pepper, celery, onion, mushrooms, oregano, basil, parsley and salt
Bring to boil; reduce heat and simmer, covered for 10 minutes
Serve over rice, pasta or potato.