Spaghetti with Chunky Chicken-Vegetable Sauce
Sautéed chicken and tender zucchini simmer briefly in robust Italian sauce to top hot spaghetti with a dusting of Parmesan.
Ingredients
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halvesor thighs, cut into cubes1 jar (23.75 ounces) Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce2 small zucchini, sliced (about 2 cups)10 ounces thin spaghetti, prepared according to package directions (about 6 cups)2 tablespoons grated Parmesan cheese
Instructions
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 the 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.
Spaghetti with Chunky Chicken-Vegetable Sauce
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Sautéed chicken and tender zucchini simmer briefly in robust Italian sauce to top hot spaghetti with a dusting of Parmesan.
Ingredients
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halvesor thighs, cut into cubes1 jar (23.75 ounces) Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce2 small zucchini, sliced (about 2 cups)10 ounces thin spaghetti, prepared according to package directions (about 6 cups)2 tablespoons grated Parmesan cheese
Instructions
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 the 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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