Bloody mary sauce w/ chicken (lf) - chatelaine

4 Servings

Ingredients

Quantity Ingredient
2 cups Spicy Clamato juice or V8
28 ounces Stewed or diced tomatoes; undrained
2 Garlic; minced
1 tablespoon Worcestershire sauce
4 mediums Chicken breasts; skinless, boneless

Directions

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 ½" 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 <catht@...> on Oct 30, 1997

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