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

In a 9 inch nonstick skillet, heat oil. Add mushrooms, squash and onion; cook over medium high heat, stirring quickly until tender crisp, about 2 minutes. Add chicken and tomato with water and bring mixture to a boil. Cook until chicken is no longer pink, about one minute. Add cauliflower or beans, basil and parsley and cook, stirring frequently, until heated through, about 2 minutes.