Enjoy the flavor of summer anytime by using frozen bell peppers and frozen okra in this speedy Creole dish. For a filling meal, serve over rice.
Yield: 4 servings (serving size: 1 cup)
Ingredients :
Cooking spray
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
Method :
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.
5. Cover, reduce heat, and simmer 5 minutes.
6. Uncover and cook 3 minutes.
7. Add parsley and butter, stirring until butter melts.
Per Serving :
CALORIES 199 (20% from fat);
FAT 4.4g (sat 1.8g,mono 1.5g,poly 0.5g);
IRON 1.9mg;
CHOLESTEROL 73mg;
CALCIUM 71mg;
CARBOHYDRATE 11g;
SODIUM 550mg;
PROTEIN 28.3g;
FIBER 3.2g
Source : Cooking Light, JANUARY 2006 via myrecipes.com
