Creole Chicken and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Enjoy the flavor of summer anytime by using frozen bell peppers and frozen okra in this speedy Creole dish. For a filling meal, serve over rice. Ingredients:
cooking spray |
1 pound chicken breast tenders |
2 cups frozen pepper stir-fry (such as bird's eye brand), thawed |
1 cup frozen cut okra, thawed |
3/4 cup thinly sliced celery |
3/4 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon ground red pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
1/4 cup chopped fresh parsley |
1 tablespoon butter |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.
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