vegetables the night before.

Cook pasta according to package directions, Except omit oil. Drain well.

Meanwhile, rinse chicken; pat dry. Cut chicken into 3/4-inch pieces. For sauce, stir together chicken broth, cornstarch, salt, and pepper; set aside.

Spray a Cold wok or large skillet with non-stick coating. Preheat wok or skillet over medium heat. Add onion, garlic, oregano, and thyme; stir-fry for 2 minutes. Add mushrooms and zucchini; stir-fry for 2 to 3 minutes more or till vegetables are crisp-tender. Remove vegetables.

Add oil to wok or skillet. Then, add chicken; stir-fry for 3 to 4 minutes or till tender and no longer pink. Stir sauce, add to wok or skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in tomato, vegetable mixture, and pasta. Cook till heated through.

Makes 4 (1 1/3-cup) servings. One serving equals 2 1/2 Lean Meat Exchanges; 1 1/2 Starch/Bread Exchanges; 1 Vegetable Exchange; 1/2 Fat Exchange.

Now This Is How "I" Made It: I used the multi flavored corkscrew macaroni...already cooked, diced chicken...bouillon cube and water....(since I used the bouillon, I did not add the salt)...did not have zucchini so I used broccoli.

This recipe is from Betty Homes And Gardens "Diabetic Cook Book".