Chicken Pesto With Veggies

This recipe comes from Heather Hutchins, Dr. Sears' scientific administrator at Zone Labs. It is a dinner for two, seven blocks, to share with someone special.

Ingredients:
2 cups summer squash
1 red bell pepper
7 ounces skinless chicken, cut into one-inch strips
3 tablespoons pesto (which contains the fat blocks)
2 side salads, one block each
2 cups berries for dessert (Add one glass of milk to the man's meal.)

Instructions:
Spray pan with vegetable spray and cook chicken. Remove chicken from the pan. Add veggies and pesto and cook until almost desired texture, three minutes. Return chicken to the pan and stir to coat chicken with pesto. Cook another one to two minutes.