1 1/2 c. raw chicken strips
1/3 c. all-purpose flour
1 tbsp. chopped parsley
1 tsp. crushed basil
2 tbsp. olive oil
1 clove minced garlic
1 can (19 oz.) vegetable soup
1/2 c. sliced mushrooms
1/2 c. diagonally sliced green onion
3/4 c. halved cherry tomatoes
1/2 c. sliced zucchini

In small bowl toss chicken in flour, parsley, and chopped basil until well coated. In a large skillet, heat olive oil and garlic; add chicken and cook until lightly browned and no longer pink.

Pour in soup, mushrooms, green onions, tomatoes, and zucchini. Stir over medium heat until heated through. Makes 4 servings.