Bloody Mary Sauce With Chicken (Lf) Chatelaine Recipe

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   ["1.", "Pour entire contents of can of tomatoes into large wide saucepan.", "If using whole tomatoes, break up.", "Place over med-high heat.", "Add in garlic and worcestershire and bring to boil, stirring occasionally.", "To thicken, gently boil, uncovered and stirring often.", "2.", "Trim fat from chicken.", "Cut into 1/2"" strips.", "When sauce is almost as thick as you'd like, add in chicken, separating strips.", "Reduce heat and simmer, stirring often till chicken is cooked (6-8 mins).", "3.", "Spoon over warm pasta or possibly 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 in warm pepper sauce.", "Preparation Time: 00:50"]

* Per serving · 4 servings · Values may vary.

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