Creole Chicken and Vegetables

Creole Chicken and Vegetables
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  • ½ teaspoon salt
  • Cooking spray
  • ¼ cup chopped fresh parsley
  • ¾ cup thinly sliced celery
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tablespoon butter
  • 2 cups frozen pepper stir-fry (such as Bird's Eye brand), thawed
  • + 5 more ingredients
    • ¾ teaspoon sugar
    • ¼ teaspoon ground red pepper
    • ½ teaspoon dried thyme
    • 1 cup frozen cut okra, thawed
    • 1 pound chicken breast tenders

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 hea...

View full recipe at My Recipes


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