2 skinless boneless chicken-breast halves, sliced ½ Tbs. olive or vegetable oil ½ med. green pepper, seeded, and cut into strips 1 rib. diced celery 1/4 c. chopped onion 2 Tbs. lemon juice from concentrate 4 oz. tomato sauce 1/4 tsp. hot-pepper sauce, up to ½ <br>1/4 tsp. cayenne pepper hot cooked rice
In large skillet, brown chicken in oil. Add green bell pepper, celery, onion and lemon juice; cook 5 minutes, stirring frequently. Add tomato sauce, hot pepper sauce and cayenne pepper. Cook 5 to 10 minutes, until vegetables are crisp-tender, stirring frequently. Serve over rice.
To microwave, place chicken in a 2-quart glass baking dish. Cover; cook on High (100% power) 6 to 8 minutes, until chicken loses its pink color, stirring several times. Add oil, bell pepper, celery, onion, lemon juice, tomato sauce, hot-pepper sauce and cayenne pepper; mix well. Cover; cook on High 8 to 10 minutes, until vegetables are tender-crisp, stirring several times. Serve over rice.
Makes 2 servings.
Per serving: About 241 cal, 15 g pro, 43 g car, 4 g fat, 15% cal from fat, 0 mg chol, 305 mg sod, 13 g fiber.