This quick recipe can be prepared on a two-burner camp stove with a big skillet and a 2-quart pot with a lid, or you can prepare everything in a 12-inch Dutch oven.

4 chicken breasts, cut into strips
1 can tomato sauce
1 can diced tomatoes
1 green pepper, chopped
1 small onion, chopped
1 stalk celery, chopped
1 tablespoon chili powder
1 teaspoon sweet basil
1/4 teaspoon dried minced garlic
1/4 teaspoon crushed red pepper
salt and pepper, to taste

PREPARATION:

• Cook chicken breast strips in a hot lightly oiled skillet for a few minutes until they are no longer pink. Reduce heat and add the remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer for 10-15 minutes.

• Serve over rice, which you can prepare simultaneously in a pot on the other burner. Great with some crusty French bread.

• If you like Dutch oven cooking, simply add 1 cup of un-cooked rice and 2 cups of water to the Dutch oven with the rest of the ingredients. Cook, stirring occasionally, until rice absorbs water.

• Servings: 4-6
  Preparation time: 40-50 minutes