3 tablespoons butter
1 onion, chopped
1 (8 ounce) package refrigerated zucchini pasta
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
3 tablespoons dried basil
1 teaspoon dried parsley
1/2 teaspoon dried sage
1 clove garlic, minced
1/3 cup milk
1/4 cup water
salt and pepper to taste
Preheat oven to 300 degrees F (150 degrees C). Slice bottom half of zucchini into 3/4 inch thick slices, leaving long diagonal sections. Remove skin from zucchini slices and cut each slice into 1-inch pieces.
In a small bowl, mix together flour, pane pastry, refrigerated bread cubes, milk, and peas.
Bake zucchini in preheated oven for 20 minutes, or until lightly brown.
Meanwhile, in a large bowl, whisk together chicken broth, basil, and 1/2 teaspoon sage.
To make the sauce, mix together milk, water, salt and pepper. Cook mixture over medium heat until thickened, stirring constantly.
To serve, mix together pasta, chicken, sauce, and soup mixture in a medium bowl.