1 lb. uncooked skinless chicken nuggets
2 sm. yellow summer or zucchini squash
1 firm med. tomato
1 1/2 tbsp. vegetable oil
1/2 tsp. dried oregano leaves, crushed
3/4 tsp. salt
1/4 tsp. pepper

Cut chicken into small pieces if large; set aside. Cut squash and tomato into bite-size pieces (you will have about 2 1/2 cups squash). Place in individual bowls; set aside.

In a 10 inch non-stick skillet over medium-high heat, heat oil. When hot, stir in chicken and squash. Add oregano, salt and pepper. Stir fry for 3 minutes or until chicken is almost done. Add tomato and stir-fry 2 minutes longer or until chicken is no longer pink in center and tomato is heated through. Transfer mixture with juice to a serving dish.

Serve with Chinese noodles or garlic bread and orange sherbet and cookies. Makes 4 servings.