2 whole chicken breasts, skinned & boned
1/4 c. cooking oil
1 med. zucchini, sliced
1 sm. onion, sliced
1 c. pared carrot curls
1 c. fresh mushrooms, sliced
1 (6 oz.) pkg. frozen pea pods, thawed
Cabbage, celery, bean sprouts (optional)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/3 c. milk
1/3 c. grated Parmesan cheese
1 lb. pkg. vermicelli spaghetti
3 tbsp. butter

Cut chicken in julienne strips. In a large skillet heat oil, add chicken, cook and stir for 2 minutes or until done. Add vegetables, salt, pepper and garlic powder. Stir fry until vegetables are crisp- tender. Add milk and Parmesan cheese. Prepare spaghetti according to package directions. Drain. Toss hot spaghetti with butter. Combine with chicken and vegetables.