Basil Chicken Medley

From the kitchen of Mrs. Oscar C. Allen, Durham

1 TBL olive oil
3 garlic cloves, minced
1 1/4 pounds, boneless, skinless chicken breast, cut into 1-inch chunks
1 medium zucchini squash, cut into chunks
1 TBL dried basil
2 TBL vinegar
2 medium tomatoes, cut into chunks
1/4 tsp pepper
C ooked rice or pasta

Heat oil in skillet. Sauté garlic. Add chicken and cook until no longer pink. Remove chicken from skillet and keep warm. Combine zucchini squash, tomatoes, basil and vinegar. Toss to coat vegetables well. Pour into skillet and stir. Fry about 3-5 minutes. Return chicken to skillet and heat through. Serve immediately over rice or pasta.

Yield: 4 servings.