1/4 c. vegetable oil
2 cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. rubbed sage
1 lb. boneless chicken breast cut in strips
1 lb. pkg. thin spaghetti (uncooked)
Salt and pepper to taste
1/4 c. Parmesan cheese
1/2 med. bell pepper cut in strips
1 tbsp. olive oil
1 med. carrot, cut in strips
1/4 c. chopped fresh parsley
1/2 c. chicken broth
2 tsp. cornstarch
1 sm. zucchini

Mix vegetables, oil, garlic, basil, oregano and sage in glass bowl. Marinate 30 minutes.

Cook spaghetti as directed on package, drain. Heat olive oil in large skillet. Add chicken mixture; cook until chicken is slightly pink. Add red pepper, zucchini, carrots and parsley. Cook until vegetables are tender.

Blend broth and cornstarch in small bowl. Pour into mixture. Stir until hot.