Ingredients
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces4 teaspoons canola oil, divided1 medium onion, chopped1 small green pepper, chopped1 celery rib, chopped1 can (14-1/2 ounces) diced tomatoes, undrained1 cup reduced-sodium chicken broth1/3 cup tomato paste1/2 teaspoon pepper1/2 teaspoon each dried basil, oregano, thyme and marjoram2 cups hot cooked rice
Preparation
In a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in remaining oil until tender.
Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Return chicken to the pan; heat through. Serve with rice.
