1/4 c. vegetable oil
2 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. sage
1 lb. chicken breast, cut in strips
1 l. pkg. thin spaghetti, uncooked
1 tbsp. Italian olive oil
1/2 red bell pepper, cut in thin strips
1 sm. zucchini, cut in thin strips
1/4 c. chopped parsley
1/2 c. chicken broth
2 tsp. corn starch
Salt and pepper to taste
Grated Parmesan cheese

Mix vegetables, oil, garlic, basil, oregano and sage in medium glass bowl. Add chicken; marinate 30 minutes. Cook spaghetti as directed; drain. Heat olive oil in large skillet. Add chicken mixture. Cook until chicken is pink. Add red pepper, zucchini, carrots and parsley. Cook until vegetables are slightly tender. Blend broth, cornstarch in small bowl. Add to chicken mixture. Cook and stir until thickened. Add hot cooked spaghetti and season with salt and pepper. Toss to mix. Serve with Parmesan cheese.