Veggie Spaghetti

• 4 cups spaghetti, cooked
• 12 red pepper
• 12 tomatoes
• 34 cup carrot (julienned)
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 12 tablespoon soy sauce
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 12 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 tablespoon vegetarian chicken soup mix
• 2 chicken breasts
• 2 tablespoons lemon juice
• pepper

1. Take the zucchini and cut it in half lengthwise.
2. Slice the zucchini very finely.
3. You may want to use a food processor for this.
4. Chop the pepper in to fairly small pieces.
5. Chop the tomato into pieces about the same size as the peppers.
6. Mix all the vegetables in a medium sized bowl.
7. Mix in the olive oil, vinegar, and soy sauce.
8. Add in all the herbs, as well as the chicken soup mix.
9. Mix well.
10. Place veggie mix in a large frying pan on low heat.
11. Simmer for 5-10 minutes, until carrots are slightly soft.
12. Remove from pan and place back in bowl.
13. Slice chicken into 2" strips.
14. Fry chicken in leftover liquid from vegetables.
15. Pour on lemon juice and pepper to taste.
16. Fry until cooked all the way through.
17. Serve spaghetti and place vegetables and chicken on top.
18. If wanted, sprinkle with parmesan cheese.

red pepper, tomatoes, carrot, olive oil, vinegar, soy sauce, basil, oregano, thyme, parsley, vegetarian chicken soup, chicken breasts, lemon juice, pepper

Taken from www.food.com/recipe/veggie-spaghetti-322699 (may not work)