4 oz. corkscrew pasta
3/4 lb. boned skinless chicken breast halves
2/3 c. chicken broth
2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
2 cloves garlic, minced
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 c. sliced fresh mushrooms
1 c. zucchini slices, halved
2 tsp. cooking oil
1/2 c. chopped tomato

Cook pasta and drain. Meanwhile, rinse chicken, pat dry. Cut chicken into 3/4 inch pieces. For sauce stir together broth, cornstarch, salt and pepper, set aside. Spray a cold wok or skillet with non stick coating. Preheat oven medium heat. Add onion, garlic, oregano and thyme, stir fry for 2 minutes. Add mushrooms and zucchini, stir fry 2 to 3 minutes. Remove vegetables. Add oil to wok or skillet, then add chicken, stir fry 3 to 4 minutes or until no longer pink. Stir sauce and add to wok or skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes more. Stir in tomato, vegetables and pasta. Cook until heated through. Makes 4 servings.