Makes 4 serving (serving size 1 cup
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
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.
Enjoy the flavor of anytime of the year by using frozen bell peppers and frozen okra in this speedy Creole dish.
For a filling meal, serve over rice.