Here's how
1 Deseed the capsicum, removing any white pith. Cut the zucchini and capsicum into thin matchsticks. Crush the garlic. Heat oil in a pan. Add the chicken and fry for 15 - 20 minutes, turning occasionally, until cooked through. Remove the chicken from pan and keep warm.

2 Add garlic to the pan and cook for 30 seconds. Stir in the capsicum, snow peas and zucchini. Cook for 5 minutes, stirring, until softened.

3 Meanwhile, mix cornflour, stock, herbs and seasoning in a bowl. Add to pan. Cook, stirring, until thickened. Simmer gently for 2 minutes.

4 Return chicken to the pan. Cook gently for 5 minutes, or until heated through. Add the Parmesan and stir until melted. Serve at once.

Did you know?
A 100g portion of lightly boiled zucchini provides over a quarter of the vitamin C and a sixth of the folic acid an adult needs each day.

Variation
You can use fine green beans instead of snow peas for this dish. For a sweeter taste, add a chopped yellow capsicum

Serving tip
Serve with a salad of grated white cabbage, carrots and cucumber. Top with a little mayonnaise or yoghurt.