2 whole chicken breasts (1 1/2 lbs.)
Salt and pepper
3 tbsp. butter
1 (15 1/2 oz.) jar Ragu spaghetti sauce
1 tsp. Italian seasoning
2 c. chopped celery
3 c. hot cooked rice

Skin and bone chicken breasts and cut into thin strips. Season with salt and pepper. Saute in butter about 2 minutes; stir in spaghetti sauce and Italian seasoning. Cover and simmer 10 minutes; add celery. Continue cooking until celery is tender-crisp. Serve with rice; sprinkle with Parmesan cheese, if desired. Serves 6.