Italian Chicken and Vegetable Stir Fry (Great Summer Treat)

Instructions

1. Preheat a very large saute pan or dutch oven over medium high heat. While the pan is heating, cut the chicken into strips. Pour one tablespoon of oil over the chicken and mix to distribute the oil. Sprinkle 1 tablespoon of the Garlic & Herb Seasoning Blend over the chicken and mix to evenly distribute the seasoning.

2. When pan is hot, brown the chicken in batches, cooking completely and removing the chicken to a serving dish as it's browned..

3. While the chicken is browning, chop the summer squash and zucchini into large cubes small enough to be eaten without being cut.

4. Slice the garlic. Cut the stem and root ends off of the onion and cut into quarters, then cut the quarters into 2-3 wedges each.

5. Slice the bell pepper into strips.

6. Slice the tomatoes in half, through the belly, and squeeze the seeds out into the trash. Give them a nice rough chop.

7. Add the onion and garlic to the pan with the water, wine and bouillon. Stir, scraping-up all of the browned bits from the bottom of the pan and cook the onions about half way through.