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;
2 Garlic; minced
1 tb Worcestershire sauce
4 md Chicken breasts; skinless,
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
3. Spoon over hot pasta or rice. Sprinkle with Parmesan.
Great with steamed green vegetable. Refrigerated sauce will keep 2
Var: Stir in 2 tbsp vodka into sauce with chicken and 2-3 thinly
sliced celery stalks. For extra fire, add hot pepper sauce.
230 calories, 2.1g fat (8% CFF)
83 mg calcium
Contributor: Chatelaine Jun 97 "5-Star" Preparation Time: 00:50
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