Creole Chicken and Vegetables

Makes 4 servings   ...  (serving size 1 cup)
                **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

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.

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.