Rating: 2.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 0
  • 5 star values: 0

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.

Recipe by Cooking Light January 2006

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

199 calories; calories from fat 20%; fat 4.4g; saturated fat 1.8g; mono fat 1.5g; poly fat 0.5g; protein 28.3g; carbohydrates 11g; fiber 3.2g; cholesterol 73mg; iron 1.9mg; sodium 550mg; calcium 71mg.
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