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

PREP

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.

Post your favorite recipes here. Send them to joe.cassady@mwcradio.com