Bloody mary sauce w/ chicken (lf) - chatelaine
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Bloody mary sauce w/ chicken (lf) - chatelaine
  Chicken    Low Fat    Poultry    Sauces  
Last updated 10/4/2011 8:09:04 PM. Recipe ID 36137. Report a problem with this recipe.
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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
  




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Recipe ID 36137 (Apr 03, 2005)

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