Spread the love
| Creole Chicken and Vegetables |
Recipe Type: Entree
Serves: 4
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
Instructions
- 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.
Recipe Source, Featured in Cooking Light, January 2006