Spaghetti with Chunky Chicken-Vegetable Sauce Recipe
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Sauteed chicken and tender zucchini simmer briefly in robust Italian sauce to top hot spaghetti with a dusting of Parmesan.
Ingredients
- 1 tbsp. vegetable oil
- 1 lb. skinless, boneless chicken breast or thighs, cut into cubes
- 1 jar (24 ounces) Prego® Chunky Garden Tomato, Onion and Garlic Italian Sauce
- 2 small zucchini, sliced (about 2 cups)
- 6 cups hot cooked thin spaghetti
- Grated Parmesan cheese
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned. Remove the chicken from the skillet. Pour off any fat.
- Stir the sauce and zucchini in the skillet and heat to a boil. Return the chicken to skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the zucchini is tender. Serve over the spaghetti. Sprinkle with the cheese.
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