2 chicken breasts, slightly frozen, cut in sm. pieces
3 tbsp. cooking oil
2 c. zucchini, thinly sliced or fresh broccoli, don't overcook
3 med. carrots, sliced thin
2 garlic cloves, minced or 1/8 tsp. garlic powder
1 tbsp. flour
1 1/2 c. milk
1/3 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. basil
8 oz. spaghetti, cooked

Stir-fry the chicken pieces in the oil until tender. Add vegetables and cook until just tender. Stir flour into the mixture and add milk, all at once until slightly thickened, stirring constantly. Add cheese, salt and basil and fold into the cooked spaghetti and serve. Serves 8.