Chicken and Veggie Spaghetti

2 boneless, skinless chicken breasts, cut into pieces
1 chayote squash, cut into pieces
1 Italian or summer squash, cut into pieces
1 bell pepper, pick a color, any color, cut into pieces
diced garlic to taste
oregano
basil
thyme
1 tbsp oil
spaghetti
1 jar spaghetti sauce

Directions

1. Place oil, chicken, garlic, oregano, basil and thyme into frying pan.
2. Cook on high until chicken has changed color, then add chayote squash.
3. Lower heat to medium and continue cooking, stirring as needed.
4. When almost done, add other squash, bell pepper and spaghetti sauce. Serve over spaghetti.

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Copyright © 2003-2012 Stephanie Foster unless otherwise indicated