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