Experimenting with what was in the cupboard while on our mission in Historic
Kirtland, I made this recipe which we really enjoyed.

3 whole chicken breasts, sliced in bite-sized pieces
2 Tablespoon oil
2 teaspoons garlic powder
1 teaspoon pepper blend spice mix
1/8 cayenne pepper
1/2 yellow onion, diced
3 cups zucchini or a bag of frozen Normandy blend vegetables: broccoli, carrots
summer squash, zucchini

Garlic
Cream:
2 tablespoons flour
1 1/2 cups milk
2 teaspoon garlic powder
1 teaspoon pepper blend spice mix
1/4 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon sage
1/2 teaspoon black pepper
1/2 teaspoon salt

Chicken:  In skillet, brown chicken breast pieces in
oil, sprinkle generously with garlic and add pepper blend spice mix and cayenne
pepper. Add zucchini and onions. Continue cooking, stirring until zucchini is
tender, but still crisp. Remove from pan and place in a crock pot to keep warm.

Cream
Sauce:  Create a white sauce by adding
flour to the pan drippings and stirring in milk gradually, stirring constantly,
over low heat until the sauce thickens. Stir in garlic powder, pepper blend
spice mix, cayenne pepper, oregano, sage, black pepper, and salt.

Combine
chicken and sauce and serve over rice or pasta.