1 Tbsp vegetable oil
4 chicken breasts
1 clove garlic, minced
2 medium carrots, julienned (about 1-1/2 cups)
2 small zucchini, julienned (about 2 cups)
1/3 cup evaporated milk
2 tsp cornstarch
½ tsp basil
½ tsp salt
½ tsp paprika
¼ tsp pepper
2 Tbsp parmesan cheese
In a large non-stick skillet, heat oil over medium heat. Add chicken and cook until no longer pink, turning once (about 15 minutes). Place chicken on plate, cover with foil.
Add garlic to skillet, cook for 2 minutes. Add carrots and zucchini, cook stirring frequently until tender (about 6 minutes)
In a small bowl, combine, milk, cornstarch, basil, salt, paprika and pepper. Mix well. Stir mixture into skillet and bring to a boil. Cook stirring constantly until mixture thickens (about 2 minutes)
Return chicken to skillet turning to coat. Cook until chicken is heated through (about 10 minutes) Sprinkle with parmesan.