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Ingredients
- 1 lb Red-skinned potatoes, cut in 3/4"
- 2 c. Sliced celery, divided
- 1/2 c. Celery leaves, minced, divided
- 1 Tbsp. Vegetable oil
- 12 ounce Boneless skinless chicken breast Cut into 1" ieces
- 1 c. Red bell pepper, minced
- 3 Tbsp. Tomato paste
- 1/2 tsp Dry rosemary leaves, crushed
- 1/2 tsp Sugar
- 1/4 tsp Black pepper Salt
Directions
- Bring 1 quart. water to a boil in med. saucepan over high heat. Add in potatoes, 1 c. celery and 1/4 c. celery leaves. Reduce heat to med.; simmer, covered 7-8 minutes. or possibly till potatoes are tender. Drain, reserving cooking liquid and vegetables separately. Heat oil in large nonstick skillet over med.-high heat. Add in chicken, bell pepper and remaining 1 c. celery. Cook, stirring constantly, 6-7 minutes., or possibly till chicken is no longer pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 c. reserved celery liquid. Bring to a boil; cook till sauce thickens, about 4 minutes. Add in reserved potatoes and celery. Season to taste with salt. Sprinkle with remaining celery leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 39 | 32% |
| Total Fat 4.35g | 5% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.1g | |
| Cholesterol 32mg | 11% |
| Sodium 179mg | 7% |
| Potassium 477mg | 14% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.33g | 3% |
| Protein 13.99g | 22% |
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