1 (8 oz.) pkg. spaghetti
1 whole lg. chicken breast, boned and skinned
1 tbsp. cooking or dry sherry
2 tsp. cornstarch
Salt
Salad oil
2 med. zucchini (1 lb.), thinly sliced
1 (4 oz.) pkg. sliced cooked ham, cut into 1/4 in. wide strips
1/2 c. half and half
3 tbsp. butter
1/4 tsp. pepper
2 tbsp. grated Parmesan cheese

1. In 6-quart saucepot, prepare spaghetti as label directs.

2. Meanwhile, cut chicken breast lengthwise in half. Slice across width of each half into 1/8 inch thick slices. In medium bowl, mix chicken, sherry, cornstarch, and 1/4 teaspoon salt; set aside.

3. In 12-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook zucchini and 1/4 teaspoon salt, until zucchini is tender-crisp, stirring occasionally. With slotted spoon, remove zucchini to medium bowl.

4. In same skillet over medium high heat in 3 more tablespoons hot salad oil, cook chicken mixture until chicken loses its pink color, stirring frequently. Remove chicken to bowl with zucchini.

5. Drain spaghetti. Return to saucepot; gently stir in chicken mixture, ham, half and half, butter, and pepper. Heat through. Toss spaghetti mixture with Parmesan cheese. Serve immediately. (Mixture becomes thick upon standing.) Makes 6 servings.