Heat up the oil in a large nonstick frying pan to medium heat. Add the chicken and let brown uncovered and mix frequently.
While the chicken is browning peel and dice the squash. Put the squash in another nonstick frying pan and cook on medium heat, covered until squash is soft and tender or about 15 to 20 min.
Once the chicken is browned, add the water to the chicken and mix in the squash, corn, and the chicken and tomato bouillon. Cover the pan and bring to a boil. Once it starts boiling its finished!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.