12 oz. pkg. R-F garden spiral pasta
1/4 c. olive oil
1/4 c. butter
1 med. onion, sliced
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
3 c. broccoli flowerets
1 med. zucchini
2 c. carrots
1/3 c. white wine
1 tsp. basil & parsley
Salt & pepper to taste
3/4 c. Parmesan cheese
2-4 chicken breasts

Cook pasta according to package directions. In large skillet heat olive oil and butter. Add onion and garlic; cook 2-3 minutes, stirring frequently. Add chicken breasts and 1 tablespoon of wine, saute on low heat for 5 minutes. Push chicken breast aside but allow to continue cooking. Add broccoli, zucchini and carrots. Cook 3 more minutes, stirring frequently. Add wine, basil, parsley, salt and pepper. Simmer 5 minutes more or until vegetables are tender. Toss cooked pasta with vegetable sauce and Parmesan cheese. Serve immediately. Serves 4.