Serve with a grilled cheese sandwich and you’ve got a meal!
1 tablespoon olive oil
1 cup chopped onion
2 ribs celery, chopped
2 14.5-oz. cans “no added salt” diced
tomatoes, with juices
1 tablespoon minced garlic
1 tablespoon dried basil
½ teaspoon black pepper
½ teaspoon salt
1 teaspoon sugar
1 pound shredded, cooked
chicken breast
2 cups Plain Mountain High Yoghurt
In a large pot over medium-high heat, warm oil and sauté onion and celery for about 5 minutes. Add tomatoes, garlic, basil, pepper, salt, and sugar. Stir. Cook for 5 minutes.
Add chicken and yoghurt and reduce heat to low. Simmer for an additional 10 minutes.
1 tablespoon olive oil
