Spiralize the zucchini.
Cut the chicken into small pieces.
Heat a little bit oil or butter in a wok or skillet and fry the chicken until lightly browned.
Add the paprika and stir so all chicken pieces are covered.
Then add the mixed vegetables.
Stir fry until the veggies are al dente (or until they have reached the desired tenderness).
Add the basil and cream and let cook for another 2 minutes.
Then add the zucchini.
Stir into the sauce.
Then cover with lid, turn off the heat and let steam for 2 minutes.
Add salt and pepper to taste.
Serve with freshly grated Parmesan.
*We used a mix of leek, red bell pepper, carrots, onion and zucchini, but any other vegetable will be fine as well.