1 pkg. boneless breast chicken
2 tbsp. vegetable oil, divided
4 green onions, julienned
2 tsp. minced garlic
1 lb. asparagus or zucchini, julienned, about 2 c.
1/2 c. dry white wine
2 carrots, julienned
1/2 c. chicken broth
1/4 c. chopped fresh parsley
1/2 tsp. dried oregano
1/8 tsp. ground pepper
1/2 lb. spaghetti, cooked
1/3 c. grated Parmesan cheese

Slice chicken into thin strips. In a large skillet, over medium-high heat, heat 1 tablespoon oil. Add green onions and garlic; saute for 1 minute. Add chicken; saute 2 to 3 minutes or until meat turns white. Remove chicken and vegetables; reserve. Heat remaining oil in skillet; add asparagus or zucchini and carrots and saute 2 minutes. Stir in broth, wine, parsley, oregano and pepper; simmer 1 to 2 minutes or until vegetables are tender-crisp. Add chicken/vegetable mixture and heat through. Place spaghetti on large platter; top with chicken mixture. Sprinkle with cheese. Toss and serve.