Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  chicken tenders
  2             medium  zucchini -- sliced
  1                     red bell pepper -- cut in chunks
     1/2           cup  chicken broth
     1/2           cup  dry white wine
                        *sauce*
  1                can  pizza style tomatoes -- (14 1/2 oz)
  1                can  eggplant appetizer -- (caponata) (7 1/2
                        -- oz)
                        fresh basil leaves
                        sliced oil cured olives

Preparation:

Heat a large nonstick skillet, add 1 tsp oil and cook chicken until browned and almost cooked through. Remove from skillet. Add vegetables and liquid to skillet, bring to a simmer, cover and cook until vegetables are just crisp-tender. Add sauce to skillet, return chicken and stir until heated through.

Nutritional Information:

47 Calories (kcal); trace Total Fat; (10% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 100mg Sodium