2 medium zucchini
2 pounds chicken parts
2 tablespoons shortening
1 can cream of celery soup
1 teaspoon paprika
1/2 teaspoon basil leaves, crushed
1 medium clove of garlic, minced
1/2 cup drained chopped canned tomatoes

Cut zucchini into half lengthwise. Slice diagonally into 1/2 inch pieces. In skillet, brown chicken in shortening; pour off fat. Add soup and seasonings. Cover; cook over low heat for 30 minutes. Stir occasionally. Add zucchini and tomatoes. Cook 15 minutes more or until tender. Makes 4 servings.