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Title: Bloody Mary Sauce W/ Chicken (Lf) - Chatelaine Categories: Low-fat, Main dish, Poultry Yield: 4 Servings 2 c Spicy Clamato juice or V8 28 oz Stewed or diced tomatoes; -undrained 2 Garlic; minced 1 tb Worcestershire sauce 4 md Chicken breasts; skinless, -boneless 1. Pour entire contents of can of tomatoes into large wide saucepan. If using whole tomatoes, break up. Place over med-high heat. Add garlic and worcestershire and bring to boil, stirring occasionally. To thicken, gently boil, uncovered and stirring often. 2. Trim fat from chicken. Cut into 1/2" strips. When sauce is almost as thick as you'd like, add chicken, separating strips. Reduce heat and simmer, stirring often until chicken is cooked (6-8 mins). 3. Spoon over hot pasta or rice. Sprinkle with Parmesan. Great with steamed green vegetable. Refrigerated sauce will keep 2 days. Var: Stir in 2 tbsp vodka into sauce with chicken and 2-3 thinly sliced celery stalks. For extra fire, add hot pepper sauce. Per serving: 230 calories, 2.1g fat (8% CFF) 83 mg calcium Contributor: Chatelaine Jun 97 "5-Star" Preparation Time: 00:50 Posted to recipelu-digest Volume 01 Number 183 by Cathleen |