12 oz. garden spiral pasta
1/4 c. olive oil
1/4 c. margarine
1 onion, sliced
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
3 c. broccoli flowerets
1 zucchini, sliced
1 carrot, julienned
1/3 c. white wine
1 tsp. basil flakes
1 tsp. parsley flakes
salt and pepper to taste
2 c. cooked chicken, cubed
3/4 c. Parmesan cheese

Cook pasta according to package directions. In a large skillet, heat olive oil and margarine. Add onion and garlic and cook 2 to 3 minutes. Add mushrooms, broccoli, zucchini and carrot and cook 3 more minutes. Add wine, basil, parsley, salt and pepper. Simmer 5 minutes until vegetables are tender. Toss pasta and chicken with vegetables. Top with Parmesan cheese. Serves 6 to 8.