4 boneless skinless chicken breasts cut into bite size pieces
2 tablespoons olive oil
1 large sweet onion, sliced into thin strips
1 large green pepper, cut into thin strips
8 large mushrooms, quartered
1 large rib celery, diced
1½ cups gazpacho
Hot cooked rice
Heat oil in 12 inch non stick skillet.
Cook chicken over medium high heat until well browned. Set chicken aside.
In same pan, add onion, pepper, and mushrooms.
Cook uncovered over medium high heat until onions and peppers are soft, about 4 minutes, stirring occasionally.
Stir in chicken and gazpacho.
Cover and simmer about 10 minutes or until chicken is cooked through and sauce is thickened.
Serve on a bed of rice.
