1 (1.5 fluid ounce) jigger water
1 tablespoon chicken bouillon granules
1/2 cup lemon juice
1/2 cup brown sugar
1/4 teaspoon crushed black pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/3 teaspoon dried basil
1 teaspoon dried marjoram, crushed
1 (8 ounce) can refrigerated marinara sauce
1 (10 ounce) can chicken broth
1 cup water
1 pound diced cooked chicken or turkey
In a saucepan, combine water, bouillon, lemon juice, brown sugar, crushed black pepper, paprika, salt, red pepper, basil, marjoram, and marinara sauce. Bring mixture to a slow boil.
In a large bowl, beat chicken or turkey until well coated and chicken is no longer pink. Transfer chicken to a large bowl and serve hot of chicken with sauce.