Low-Fat Chicken Cacciatore

• 1 can (15 oz.) no salt tomatoes, cut up and drained
• 1 c. no salt tomato sauce
• 1 1/2 tsp. oregano
• 1/2 tsp. basil
• 1 Tbsp. honey
• 1/4 tsp. white pepper
• 1/4 c. fat-free chicken broth
• 3 cloves garlic, chopped
• 1 chopped onion
• 1 large green pepper, cut in 1 inch strips
• 3/4 lb. boneless chicken, cut in 2 inch cubes
• 3/4 c. frozen green peas
• 1 Tbsp. balsamic vinegar

1. Place cup up canned tomatoes (drained), tomato sauce, oregano, basil, honey and pepper in 3-quart saucepan.
2. Cover and simmer 15 minutes.
3. Heat 4 tablespoons broth in large skillet over medium-high heat.
4. Stir-fry garlic, onion, green pepper and chicken for 10 minutes, until chicken is no longer pink inside. Add chicken and green peppers to sauce and simmer covered for 10 minutes.
5. Add peas and balsamic vinegar and cook uncovered an additional 5 minutes.

salt tomatoes, tomato sauce, oregano, basil, honey, white pepper, chicken broth, garlic, onion, green pepper, boneless chicken, frozen green peas, balsamic vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208472 (may not work)