2 to 3 tbsp. oil
1 lb. chicken breasts, boneless and cut in strips
garlic, pepper and basil, to taste
1 (16 oz.) bag mixed frozen vegetables (cauliflower, broccoli, carrots)
1 (10 oz.) can tomato soup
rice, noodles or linguine

Pour oil in pan or electric skillet. Cook chicken until no longer pink. Add spices to taste. Add vegetables and cook 3 to 5 minutes. Add tomato soup. Sauté until vegetables are cooked through. Mixture will thicken. May add water, if desired. Serve with rice, noodles or linguine.

Submitted by: Heather Randall