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
1 tbsp oil
1 jar spaghetti sauce


  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.