1 lb. chicken breast, cut in sm. pieces or 1 lb. raw shrimp, peeled & deveined
2 tbsp. olive oil
1 clove garlic, chopped fine
1/3 c. green pepper, chopped
1/3 c. chopped green onions
1/4 c. chopped celery
Tabasco sauce
1 (16 oz.) can tomatoes with juice, chopped

Salt and pepper shrimp or chicken. Saute quickly in 1 tablespoon olive oil with chopped garlic. Remove and keep warm. Saute vegetables in 2 tablespoons olive oil until barely tender. Add chopped tomatoes with juice. Simmer 4-5 minutes. Season with 3-4 drops Tabasco sauce. Stir; add shrimp or chicken. Reheat. Serve with rice. Serves 2-4.