Spaghetti with Chunky Chicken-Vegetable Sauce

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 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.

Makes: 5 servings (about 2 cups each).


Kitchen Clip
Let the season dictate what vegetables go into this dish: Zucchini is outstanding right now, but cubed eggplant, yellow summer squash and green beans would be terrific choices, too.