2 tablespoons butter, extra firm or supervised
1 small yellow squash, rinsed and cut into bite-sized pieces
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup water
Rinse and drain squash, and the liquid from the rinsed squash should run clear.
In a large bowl, combine pieces of potatoes, peppers, carrots, salt and pepper. Mix well, then pour over vegetables. Season with mortar and pestle, and pour over the vegetables in the bowl.
Heat a large saucepan gently over medium heat. Bring to a boil, then reduce heat and simmer until vegetables begin to soften, about 5 minutes. Stir in water to cover the vegetables.