1 Tbsp	vegetable oil
4	medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces
2	zucchini, about 7 inches long, unpeeled and thinly sliced
1	small eggplant, peeled and cut into 1-inch cubes
1	medium onion, thinly sliced
1	medium green pepper, cut into 1-inch pieces
1/2 lb	fresh mushrooms, sliced
1 can	(16 oz) whole tomatoes, cut up
1	clove garlic, minced
1-1/2 tsp	dried basil, crushed
1 Tbsp	fresh parsley, minced
to taste	black pepper

 

1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.

Yield: 4 servings--Serving Size: 1-1/2 cup

Each serving provides:

Calories: 266
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg