Chicken -vegetable Spaghetti

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves, cut into 2 inch strips
• 3 medium zucchini, cut in half lenghthwise and sliced (about 1 lb.)
• 1 large green bell pepper, coarsely chopped
• 1/2 lb fresh mushrooms, sliced
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 (30 ounce) jar spaghetti sauce
• salt and pepper
• 2 cups shredded mozzarella cheese, divided
• 12 ounces spaghetti, uncooked
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heat oil in a large skillet.
• 2 add chicken; cook, stirring constantly, until no longer pink.
• 3 drain chicken, and set aside, reserving 1 tablespoon drippings in skillet.
• 4 add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender.
• 5 stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally.
• 6 stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often.
• 7 cook spaghetti according to package directions; drain.
• 8 arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley.