Pasta And Chicken Primavera - cooking recipe

Ingredients

1/3 c. corn oil
1 lb. boned chicken breast, cut into thin strips
1/2 c. chopped onion
2 cloves garlic, minced
1 tsp. dried basil
2 small zucchini, cut into thin strips
2 carrots, cut into thin strips
1/3 c. dry white wine
1/4 c. chopped parsley
8 oz. spaghetti, cooked and drained
1/2 c. grated Parmesan cheese
crushed red pepper (if desired)
1 packet chicken broth (MBT)

Preparation

In large skillet, heat corn oil over medium heat.
Add chicken, onion, garlic and basil; stir frequently.
Cook until chicken turns white.
Add zucchini and carrots; stir frequently. Stir in wine, parsley and red pepper (if you like).
Simmer for 2 to 3 minutes, until vegetables are tender-crisp.
Add the packet of chicken broth, dissolved in 1 cup warm water.
Place cooked spaghetti in large platter, top with sauce and sprinkle with cheese.
Toss together and serve.
Makes about 4 servings.