Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  red skinned potatoes -- cut in 3/4
  2               cups  sliced celery -- divided
     1/2           cup  celery leaves -- chopped, divided
  1         tablespoon  vegetable oil
  12            ounces  skinless chicken breast -- cut in 1" piece
  1                cup  red bell pepper -- chopped
  3        tablespoons  tomato paste
     1/2      teaspoon  dried rosemary leaves -- crushed
     1/2      teaspoon  sugar
     1/4      teaspoon  black pepper
                        salt

Preparation:

Bring one quart water to a boil in medium saucepan over high heat. Add potatoes, one cup celery and 1/4 cup celery leaves. Reduce heat to medium; simmer, covered 7-8 minutes or until potatoes are tender. Drain, reserving cooking liquid and vegetables separately. Heat oil in large non stick skillet over medium high heat. Add chicken, bell pepper and remaining one cup celery. Cook, stirring constantly, 6-7 minutes, or until chicken is no longer pink. Stir in tomato paste, rosemary, sugar, pepper and two cups reserved celery liquid. Bring to a boil; cook until sauce thickens, about four minute. Add reserved potatoes and celery. Season to taste with salt. Sprinkle with remaining celery leaves.

Nutritional Information:

138 Calories (kcal); 4g Total Fat; (28% calories from fat); 17g Protein; 8g Carbohydrate; 39mg Cholesterol; 198mg Sodium