2 tbsp. vegetable oil
1 lb. chicken breasts (boneless), cut up
1 clove garlic
1 c. zucchini, thickly sliced & quartered
1 c. fresh mushrooms, sliced
1/2 c. onion, sliced
1 3/4 c. Italian plum tomatoes with liquid, quartered
1 tsp. basil
1/8 tsp. pepper
1/3 c. water
4 tsp. cornstarch
3 c. Rotelle macaroni
Cheese, grated (optional)

In wok or large skillet, heat oil and stir-fry chicken, garlic, zucchini, mushrooms and onion until chicken is almost done. Add tomatoes, basil and pepper. Combine water and cornstarch; add to mixture. Simmer, stirring constantly, until slightly thickened. Serve chicken-vegetable over pasta. Top with grated cheese, if desired. Makes 6 servings.