1 lb Red-skinned potatoes; cut
-in 3/4"
2 c  Sliced celery; divided
1/2 c  Celery leaves, chopped;
-divided
1 tb Vegetable oil
12 oz Boneless skinless chicken
-breast
Cut into 1"   ieces
1 c  Red bell pepper; chopped
3 tb Tomato paste
1/2 ts Dried rosemary leaves;
-crushed
1/2 ts Sugar
1/4 ts Black pepper
Salt

Bring 1 qt. water to a boil in med. saucepan over high heat. Add potatoes,
1 cup celery and 1/4 cup celery leaves. Reduce heat to med.; simmer,
covered 7-8 min. or until potatoes are tender. Drain, reserving cooking
liquid and vegetables separately. Heat oil in large nonstick skillet over
med.-high heat. Add chicken, bell pepper and remaining 1 cup celery. Cook,
stirring constantly, 6-7 min., or until chicken is no longer pink. Stir in
tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery
liquid. Bring to a boil; cook until sauce thickens, about 4 min. Add
reserved potatoes and celery. Season to taste with salt. Sprinkle with
remaining celery leaves.