Ingredients:

2 or 3 boneless chicken breasts
small amount of olive oil
3 zucchini, sliced
1 large can tomatoes, chopped, reserve liquid
Italian seasoning
1/2 tablespoon garlic powder
3 or 4 cloves fresh garlic, chopped large
pasta (linguini or spaghetti), cooked
1 tablespoon margarine, low fat if desired
4 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
dash or two nutmeg
2 cups milk, low fat

Directions:

Cut Chicken into bite sized pieces. Heat olive oil in a large pan, add chicken, Italian seasoning and fresh garlic. Cook until chicken is about half done, then add zucchini. Continue cooking until chicken is done. Add tomatoes and liquid from tomatoes. Add garlic powder. Heat thoroughly. (For true garlic fans, add another clove of garlic when adding tomatoes. The later you add the cloves, the stronger the taste.) In a separate pan, heat margarine until melted, stir in flour and seasonings. Cook until bubbly, stirring constantly. Stir in milk, heat on med until thickened. Serve pasta with chicken over top, then add sauce (recipe below).

Sauce: