2 whole chicken breasts, about 1 1/2 lb., skinned, boned and cut into thin strips
Garlic salt and pepper
3 tbsp. butter
1 (15 1/2 oz.) jar spaghetti sauce (2 c.)
2 c. sliced celery
3 c. hot cooked rice

Season chicken with garlic salt and pepper. Saute in butter about 2 minutes. Stir in spaghetti sauce; cover and simmer 10 minutes. Add celery; continue cooking until celery is tender crisp. Serve over bed of fluffy rice. Sprinkle with grated Parmesan cheese, if desired. Makes 6 servings.