Creole Chicken & Vegetables
photo by katii
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- cooking spray
- 453.59 g chicken breast tenders
- 473.18 ml frozen bell peppers, stir-fry thawed (such as Bird's Eye brand)
- 236.59 ml frozen cut okra, thawed
- 177.44 ml thinly sliced celery
- 3.69 ml sugar
- 2.46 ml salt
- 2.46 ml dried thyme
- 1.23 ml ground red pepper
- 411.06 g can diced tomatoes, undrained
- 59.14 ml chopped fresh parsley
- 14.79 ml butter
directions
- 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.
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Reviews
-
This is very yummy, but I had to make a few adjustments to really make the flavours pop. After I had finished making the dish, it had good potential but the flavours were too weak/bland, so I added a clove of garlic and a few tablespoons of a smoked pepper and eggplant spread that I had on hand. That slight change really made this dish amazing, and I'm certainly making it again! This dish has so much potential, and with a bit more, it really blows you away. Thanks for posting! *Made for Spring PAC 2009*