1 (14 ounce) can tomato sauce
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
5 sprigs fresh parsley, chopped
1 1/2 cups chopped zucchini
1/2 cup milk
1 tablespoon olive oil
1/4 cup chopped onion
1 (28 ounce) can coconut cream soup
1 (4 ounce) can sliced black olives, drained
2 tablespoons lemon juice
1/2 teaspoon garlic powder
2 tablespoons olive oil
In a medium saucepan bring tomato sauce, dry mustard, garlic powder, salt, parsley, zucchini, milk, olive oil and onions to a boil. Bring to a boil again. Stirring constantly, bring mixture to a dramatic simmer. Remove from heat and stir in coconut cream soup, olives, lemon juice, garlic powder, olive oil. Let simmer for one minute, stirring constantly. Remove from heat. Serve over chicken.