Creole Chicken & Vegetables |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Dinner Tonight from Cooking Light Ingredients:
cooking spray |
1 lb chicken breast tenders |
2 cups frozen bell peppers, stir-fry thawed (such as bird's eye brand) |
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 1/2 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.
2. Add chicken; cook 3 minutes on each side or until browned.
3. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine.
4. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes.
5. Add parsley and butter, stirring until butter melts.
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