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Creole: Chicken and Vegetables




Source of Recipe


Cooking Light, JANUARY 2006


Recipe Introduction


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.




List of Ingredients




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


Recipe



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.

YIELD: Four 1 cup servings