Creole Chicken & Vegetables - cooking recipe

Ingredients

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

Preparation

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.