Herbed Chicken and Vegetables

Onions, garlic, rosemary and marjoram pep up this colourful stove-stop stew. Chock full of healthy vegetables, it is another way to use low-fat skinless chicken breasts.

1 tbsp canola oil
1 small onion, chopped
1 clove garlic, minced
2 small boneless, skinless chicken breast halves, cubed
1/2 tsp each dried rosemary and marjoram
Pinch freshly ground pepper
1 cup crushed canned tomatoes
1 cup cubed peeled squash (butternut squash is ideal for this recipe)
1/2 sweet green pepper, coarsely chopped
1 cup halved button mushrooms
1/4 cup chicken broth

In a large non-stick skillet, heat oil over medium heat. Add onion and garlic; cook for 5 minutes or until softened.

Add chicken to skillet. Saute for 3 minutes or until lightly browned. Sprinkle with rosemary, marjoram and pepper.

Combine tomatoes, squash, green pepper, mushrooms and broth. Pour over chicken, bring to a boil, cover, reduce heat to low. Cook for about 20 minutes or until squash is tender and the chicken cooked. Add extra broth or water if necessary.