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Creole Chicken & Vegetables

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“Dinner Tonight from Cooking Light”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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
  • 34 cup thinly sliced celery
  • 34 teaspoon sugar
  • 12 teaspoon salt
  • 12 teaspoon dried thyme
  • 14 teaspoon ground red pepper
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 14 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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