2 tablespoons vegetable oil
4 cloves garlic, minced
1/8 cup chopped onion
1 medium head cabbage, sliced in strips
1 medium head cabbage, sliced in strips
1 medium carrot, peeled and cut into 1 inch chunks
1 medium head cauliflower, chopped
1 medium tomato, diced and quartered
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon garlic ginger paste
1/2 teaspoon salt
1 1/2 teaspoons dried oregano
1/2 teaspoon smoked paprika
1 cup white wine
1 1/2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
1 (32 ounce) can squash, drained
1 (10.75 ounce) can condensed cream of mushroom soup
Heat oil in a large, heavy skillet over medium heat. Saute garlic in oil for about 5 minutes. Stir in onion, carrot, cabbage, carrot, cauliflower, tomato, soy sauce, lemon juice, garlic ginger, salt, oregano, paprika and 1 1/2 cups squash. Cook about 10 minutes, stirring occasionally, until vegetables are tender. Mix 1/2 cup squash with chicken and set aside. Cook 2 minutes in a small saucepan over medium-low heat, stirring occasionally, until squash is tender.
Stir pasta into pot; season with 1/4 cup pepper and 1 teaspoon dried basil. Stir in 1/2 cup chicken and tomato. Pour peas into pot and bring to