Creole Chicken and Vegetables

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
  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.

Recipe Source, Featured in Cooking Light, January 2006

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.