3 or 4 chicken breast halves, skinned, boned and cubed
1 red bell pepper cut in strips
1 green bell pepper cut in strips
1 med. onion chopped
2 yellow squash sliced
2 zucchini squash sliced
1 (7 oz.) can tomato sauce
Pam cooking spray
Cooked rice (preferably brown)

Coat non-stick 10 inch pan with Pam. Heat. Stir fry onions and peppers until tender. Remove from pan and set aside.

Re-coat pan with Pam. Stir fry chicken until no longer pink. Add squash and stir fry until tender. Add onions and peppers. Pour tomato sauce over all. Add 1/2 tomato sauce can of water. Stir. Salt to taste. Cover and simmer 20- 25 minutes. Serve over rice. Makes 4 large servings.