Spaghetti with Chunky Chicken-Vegetable Sauce

Here's a satisfying dish that makes a delightful spring supper. Full of
chicken and zucchini, and made simple with Prego® Sauce, think of it as
pasta pronto!

Spaghetti with Chunky Chicken-Vegetable Sauce
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 20 min.

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts *or* thighs, cut into cubes
1 jar (24 ounces) Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce
2 small zucchini, sliced (about 2 cups)
6 cups hot cooked thin spaghetti
Grated Parmesan cheese

1. 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.

2. 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.

Makes: 5 servings (about 2 cups each).

Kitchen Clip
                        A classic Caesar salad makes an excellent side dish for this unique
spaghetti dinner. If you can, use fresh Parmesan cheese — its flavor is
beyond compare.
Received on Wed Apr 28 19:38:30 2010