CHICKEN SANTA FE

1 lb. skinless, boneless chicken breasts, cut into 1 inch strips
1/2 tsp. salt
1/2 tsp. dried oregano
2 tbsp. olive oil
1 clove garlic, minced
1 lg. red onion, sliced
1 zucchini, cut lengthwise in half, then crosswise into slices
1 chili pepper, seeded & minced
1 pkg. (10 oz.) frozen corn kernels
1 can (16 oz.) whole tomatoes in thick puree
1 c. raisins (optional)
In large skillet, saute chicken, salt and oregano in oil for 3 minutes or until chicken is lightly browned. Add garlic, onion, zucchini and pepper. Saute 2 minutes or until lightly browned. Add corn, tomatoes with their liquid and raisins, stirring to break up tomatoes. Cover and cook 8 to 10 minutes or until chicken is cooked through and vegetables are tender. Serve immediately