Garden Chicken Stir Fry

• 1 tablespoon extra virgin olive oil
• 4 skinless, boneless chicken breast halves - cut into strips
• 1 cup julienned carrots
• 1 small onion, chopped
• 1 cup fresh sliced mushrooms
• 1 zucchini squash, peeled and cut into 1 inch rounds
• 2 yellow summer squash, peeled and sliced into 1 inch pieces
• 1/2 cup pecan halves
• 1 teaspoon coarse ground black pepper

1. Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
2. Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

extra virgin olive oil, skinless, carrots, onion, mushrooms, zucchini, yellow summer, pecan halves, ground black pepper

Taken from www.allrecipes.com/recipe/8651/garden-chicken-stir-fry/ (may not work)