1 tbsp. butter
2 c. sliced mushrooms (6 oz.)
1/2 tsp. (1 clove) minced garlic
1 c. water
1 1/4 lb. skinless, boneless chicken breasts
2 individual serving env. instant cream of chicken soup mix
1/2 tsp. thyme leaves
2 sm. zucchini, sliced

In 10 inch skillet, heat butter. Add chicken and brown lightly; remove from skillet. Add mushrooms and garlic; cook, stirring until softened. Stir in water, soup mix and thyme.

Heat to boiling, stirring. Add zucchini and chicken. Cover and simmer 10 minutes or until chicken and zucchini are fork tender. Serve over cooked spaghetti or spaghetti squash.