4 chicken breasts
3 zucchini (halved lengthwise and thinly sliced)
1 small onion
1 red or yellow bell pepper
1 15 oz. can NO SALT diced tomatoes
2 8 oz. cans NO SALT tomato sauce
1-2 T. garlic, minced
1/2 – 1 tsp. crushed red peppers
1 tsp. black pepper
2 T. Italian herbs
Cooked rice (I toss in a bit of celery and carrots in mine)

Place four chicken breasts in a frying pan in about 1/4 inch of water. Bring to a boil and begin steaming chicken breasts. Cook chicken breasts so that the outsides turn white. Add onions, garlic, bell pepper, tomatoes, tomato sauce, crushed red peppers, Italian herbs, and black pepper. Reduce heat to medium, cover and allow to cook for about 10 minutes at a good simmer. Watch your liquids and make sure they don’t all cook out. Then add sliced zucchini and cook another 7-10 minutes until zucchini is tender but not mushy.

You can vary the heat of this dish by altering the amount of crushed red peppers. WARNING: as with most peppered foods, the flavors INCREASE in heat the longer they are kept. So be sure to be a little gentle on the heat the night before if you want to be able to eat it the next day!!