Bring a pot of water to boil. Heat oil in a nonstick fry pan or wok at medium-high. Cook chicken, then add zucchini and peppers and mushrooms tossing occasionally.
Place pasta in boiling water and cook for 8 minutes uncovered.
Whisk together soya and cornstarch until smooth.
Mix in satay sauce and 1/4 cup (60 mL) chicken broth.
Stir in with chicken and vegetables.
Rinse the cooked pasta under hot water and drain.
Mix together in the empty pot on medium-low: remaining chicken broth, curry powder, honey and basil.
Return pasta to pot and stir in the broth mixture.
Put salad in a bowl.
Serve chicken toss with pasta and salad.