Creole Chicken & Vegetables

• 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
• 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 1/2 ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter

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.

cooking spray, chicken breast tenders, frozen bell peppers, celery, sugar, salt, thyme, ground red pepper, tomatoes, parsley, butter

Taken from www.food.com/recipe/creole-chicken-vegetables-284246 (may not work)