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 oil
1 pound skinless, boneless chicken breast halvesor thighs, cut into cubes
1 jar (23.75 ounces) Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce
2 small zucchini, sliced (about 2 cups)
10 ounces thin spaghetti, prepared according to package directions (about 6 cups)
2 tablespoons grated Parmesan cheese
1 pound skinless, boneless chicken breast halvesor thighs, cut into cubes
1 jar (23.75 ounces) Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce
2 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.
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
Print
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.
Recommended
Holiday Sugar Cookies
Bring a little joy to the world with these tasty sugar cookies. Show even the crankiest scrooge that it's never too early for the Holiday Season!
Slow Cooker Perfect Pot Roast
A simple and easy recipe for a delicious pot roast. Designed especially for the working person who does not have time to cook all day, but wants food that tastes like you did.
Braised Brisket with Garlic
Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.
Lemony Chicken Saltimbocca
An easy, Italian-inspired dish that combines tender chicken, woodsy sage, bright lemon, and salty prosciutto into one delectable meal.
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!