2 med. zucchini
2 lb. chicken parts
2 tbsp. shortening
1 can cream of mushroom soup
1 tsp. paprika
1/2 tsp. basil leaves, crushed
1/2 med. clove garlic, minced
1/2 c. drained chopped canned tomatoes

Cut zucchini in half lengthwise, slice diagonally in 1/2 inch pieces. 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. Makes 4 servings.