2 1/2 tsp. olive or vegetable oil
1 c. sliced shitake or white mushrooms
1/2 c. each - quartered and sliced yellow squash and diced onions
5 oz. chicken cutlets, cut into 3 x 1/2 inch strips
2 sun-dried tomato halves (not packed in oil), plumped in 1 tbsp. water
1/2 c. blanched cauliflower florets or green beans, cut into 2 inch pieces
1 tbsp. each chopped fresh basil and Italian (flat leaf) parsley

In a 9 inch nonstick skillet, heat oil - add mushrooms, squash and onions. Cook over medium-high heat stirring quickly and frequently until tender-crisp, about 2 minutes. Add chicken and tomatoes with water and bring mixture to a boil, cook until chicken is no longer pink, about 1 minute. Add cauliflower (or green beans) basil and parsley, cook stirring frequently, until heated through, about 2 minutes.

Yield: 2 servings. 1 serving = 2 protein, 3 vegetables, 1 fat.

VARIATIONS: When serving sprinkle with 2 teaspoons grated Parmesan cheese. Substitute 5 ounces turkey or 5 ounces veal for chicken.