In covered 2-quart saucepan, cook green beans in small amount of boiling salted water 8 to 10 minutes or until crisp-tender.

Drain; place beans in enough ice water to cover.

Let stand until cool.

Drain again; set aside.

Meanwhile, in 12-inch skillet, heat oil over medium heat.

In large bowl, toss chicken with oregano.

Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until no longer pink in center.

Remove chicken from skillet; set aside.

Add squash to same skillet; cook and stir over medium-high heat Minutes.

Stir in green beans, cannellini beans, broth, garlic and chicken.

Heat to boiling.

Add tomatoes, basil, salt and pepper; cook about 1 minute longer or until thoroughly heated.