2 med. zucchini
2 lbs. chicken pieces
2 tbsp. shortening
1 can cream of celery soup
1 tsp. paprika
1/2 tsp. basil leaves
1 med. clove garlic, minced
1/2 c. chopped canned tomatoes

Cut zucchini in half lengthwise, then diagonally in 1/2 inch slices. In skillet, brown chicken in shortening. Pour off fat. Add soup and seasonings; cover. Cook over low heat 30 minutes; stir occasionally. Add zucchini and tomatoes. Cook 15 minutes more or until tender.